 Copyright Phil Vickery Serve spooned over warm pappardelle and scatter with torn basil leaves
Serves: 1
Preparation: 20 mins
Cooking: 60 mins
INGREDIENTS
4 tbsp olive oil
2 onions, finely chopped
2 cloves garlic, crushed
500g minced venison
300ml red wine or port
1 tsp dried oregano
2 tbsp tomato paste
1 beef stock cube
1 400g can chopped tomatoes
2 tsp cornflour mixed with 2 tsp water
500g cooked pappardelle pasta
fresh basil leaves
DESCRIPTION
Heat the oil in a saucepan and add the onions and garlic. Cook for 10 minutes, until lightly browned.
Tip in the mince and break up well with a spoon. Cook, stirring, until all the moisture has evaporated and the meat starts to brown.
Add the red wine or port and bring to a simmer. Reduce down until about a third of
the original volume is remaining.
Add the oregano, tomato paste, stock cube, tomatoes and a can full of water and cook for 35-40 minutes slowly.
Stir in the cornflour mix to thicken slightly and season well with salt and pepper.
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