Thursday, 22 August 2013

Strascinati With Venison And Tomato Ragu

1 batch homemade puglian strascinati pasta

olive oil
1 onion, chopped
1 clove garlic, crushed
3 juniper berries
pinch freshly grated nutmeg
pinch ground cinnamon
1 bay leaf
1tbsp tomato purée
150g venison trimmings, minced
250ml red wine
10 small plum tomatoes, halved
dash chicken stock
black pepper
torn fresh basil
For ragu, heat the oil in a large pan and add the onion, garlic, juniper berries, spices and bay leaves and fry gently for 5-6 minutes, until the onion is soft.
Add the tomato paste, meat, wine and stock then simmer gently for about 1 hour and 30 minutes, until the sauce is rich and thickened, after and hour add the halved tomatoes. Season to taste.
Cook the pasta in boiling salted water for 3-4 minutes, then add to the sauce. Remove the bay leaf then toss well and serve immediately, sprinkled with torn basil.

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