Italian Ragu by Stephanie

Seasonal eating is a big part of Italian country living. This is a traditional Ragu recipe you can use for spaghetti, pappardelle, tagliatelle and more.

Ingredients

• 1 celery stick
• 1 onion
• 1 carrot
• 600g venison mince
• 3 tbsp tomato puree
• 2 garlic cloves
• fresh rosemary sprigs
• 2 bay leaves
• 500ml stock (Beef or venison)
• 150ml red wine
• 1 can chopped tomato

Method

• Soak the mince in the red wine and herbs for 1-2 hours or overnight (keep in the fridge!)
• Finely chop the onions, carrots, celery and garlic and sweat on a medium heat for 5-10 minutes.
• Stir in tomato puree and cook for another 3 minutes.
• Pour the wine/herbs/mince mix into the pan, add the stock and tomatoes. Simmer and reduce the sauce.