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.


  • 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


  • 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.

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