Venison Tagliatelle Ragu

Method ● Heat the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown. ● Add the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned. ● Add the red wine or port and simmer until it has reduced by about a third. ● Add the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes. ● Stir in the cornflour mixture and cook until slightly thickened, then season to taste ● Spoon over the warm pappardelle to serve. For an extra kick sprinkle chili flakes on top. Serves 4 Recipe courtesy of  Eat Wild www.eatwild.co