Tagliatelle with venison ragù and cranberries

Ingredients

For 1 serving

• Egg pasta75 g
• Venison100 g
• Tomato passata80 g
• Onion30 g
• Carrots30 g
• Cranberries20 g
• Extra virgin olive oil1 teaspoon
• Rosemary1 g
• Red wine60 ml
• Saltto taste

Contains: gluten, eggs, sulphites,

In season: October – January

Method

1. Trim any sinew and membrane from the venison and chop the meat with a knife into pieces of a few millimetres. Peel the onion and carrot and chop them finely; chop the rosemary needles.
2. Heat the olive oil in a saucepan over medium heat and soften the onion, carrot and rosemary for 5 minutes, until the onion is translucent; add the meat and brown it for 5 minutes, until coloured on all sides.
3. Deglaze with the red wine over high heat and let it bubble for 2 minutes; add the tomato passata, half a glass of water and a pinch of salt, cover and cook over low heat for 1 hour, stirring now and then, until the meat is tender. Venison is very lean: if the sauce dries out, add a splash of water.
4. For the last 10 minutes add the cranberries and cook uncovered, until they soften and the ragù is thick. Meanwhile bring the pasta water to the boil.
5. Salt the water and cook the egg pasta tagliatelle for 3–4 minutes, until al dente; drain and toss them in the ragù for a minute before serving.