Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the rustic Italian countryside! This extraordinary Pappardelle Pasta with Venison Ragu is not just a meal—it's a gourmet experience that combines the rich, gamey flavor of venison with silky, wide pappardelle noodles. Imagine a sauce so deeply developed, so intensely flavored, that each bite tells a story of slow cooking and culinary passion. Whether you're a home chef looking to impress or a food enthusiast craving something extraordinary, this recipe promises to elevate your dinner from ordinary to unforgettable.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g pappardelle pasta
- 1 lb venison, ground
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Begin by preparing your ingredients: finely chop the onion and carrots, mince the garlic, and set aside. Pat the ground venison dry with paper towels to ensure proper browning.
- Heat a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add 2 tablespoons of olive oil and allow it to become hot.
- Add the ground venison to the pan, breaking it up with a wooden spoon. Cook until the meat is nicely browned and develops a deep caramelized color, approximately 6-8 minutes.
- Reduce heat to medium and add chopped onions, carrots, and garlic. Sauté the vegetables with the meat for 5-7 minutes until they become soft and fragrant.
- Pour in the red wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer and reduce by half, concentrating the flavors.
- Add crushed tomatoes, season with salt and pepper. Stir to combine and bring the sauce to a gentle simmer.
- Reduce heat to low, cover the pan, and let the ragu slowly cook for approximately 1 hour, stirring occasionally. The sauce should thicken and develop rich, deep flavors.
- During the last 15 minutes of cooking, bring a large pot of salted water to a boil for the pappardelle pasta.
- Cook the pappardelle according to package instructions, typically 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
- Drain the pasta and add it directly to the venison ragu. Gently toss to coat the pasta, adding reserved pasta water if needed to loosen the sauce.
- Serve immediately in warm bowls, optionally garnishing with freshly grated Parmesan cheese or chopped fresh parsley.
Tips
- Always pat your ground venison dry before browning to ensure a perfect caramelization and prevent steaming.
- Use a heavy-bottomed Dutch oven or cast-iron skillet for even heat distribution and better flavor development.
- Don't rush the simmering process—low and slow is the key to developing rich, complex flavors in your ragu.
- Reserve some pasta water to help create a silky, clingy sauce that perfectly coats the pappardelle.
- For an extra depth of flavor, consider adding a small piece of parmesan rind during the simmering process.
- If venison is too gamey for your taste, you can mix it with ground beef to mellow the flavor.
- Fresh, high-quality ingredients make a significant difference in this recipe, so choose your wine and tomatoes carefully.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
