Скачать или смотреть Venison Ragu

Venison Ragu over Fettuccine

1 Cup onion small dice

1 Cup carrots, peeled and small dice

¾ Cup celery, small dice

½ Cup olive oil

1LB ground venison or bear

1 Cup red wine

1 Cup venison or beef stock

1 Cup canned crushed tomatoes (make sure the tomatoes have no herbs added)

1 Cup whole milk

2tsp sugar

½ Cup fresh basil, sliced

Salt


In large pot over medium heat sweat onion, celery and carrot
Cook for approximately 20 minutes. Do not brown. Add a pinch of salt to vegetables
Add ground meat and break up to very small, pieces
Once meat is cooked add a couple pinches more salt
Add wine and reduce by ¾
Add stock, crushed tomatoes, milk and sugar
Bring to a boil and reduce to a very low simmer
Simmer for about 20-30 minutes stirring every couple minutes until very thick
Add basil and stir


Assembly

1LB dried fettuccine

Venison ragu

Parmesan

Cook fettuccine a couple minutes less than what the box tells you
Strain pasta and reserve ½ cup of the cooking water
Add pasta cooking water to large pan and bring to a simmer
Add pasta
Add all of the ragu and warm through
Place pasta on plate and garnish with a good amount of parmesan cheese

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