4 tbsp olive oil 500g venison mince 2 medium onions, finely chopped 2 cloves garlic 300mls red wine or port 1 tsp dried oregano 2 tbsp tomato paste 1 beef stock cube1 x 400g chopped tomatoes in juice 2 tsp cornflour 500g cooked pappardelle pasta
• Place the oil into a saucepan and heat. • Add the onion and garlic and cook for 10 minutes to brown slightly. • Add the mince and break up well. • Cook until all the moisture has evaporated and the meat and veg start to brown well. • Add the red wine and reduce right the way down until you only have about 1/3 rd of the original volume. • Next add the oregano, tomato paste, stock cube, tomatoes in juice and water and cook for 35-40 minutes slowly. • Once cooked thicken slightly with the cornflour and season well with salt and pepper. • Serve spooned over warm pappardelle.
