members recipes

Ingredients
4 tbsp olive oil
2 medium onions,finely sliced
2 carrots, sliced
2 celery sticks, sliced
2 garlic cloves, finely sliced
3 tbsp plain flour
1kg boned venison shoulder or leg, cut into 3cm cubes
200ml red wine (chianti classico works v well)
350ml water or stock
2 anchovy fillets
2 tbsp tomato puree
2 bay leaves
4 fresh sage leaves
500g pappardelle
1 tbsp butter
1 tbsp extra virgin olive oil
2 tbsp finely grated Prmesan or Grana Padano, plus extra for shavings to serve
fresh sage leaves, sliced, to serve

Method
Pre heat oven to 160oc/fan140oc/gas3.

Heat half of the oil in a heavy based ovenproof frying pan with a lid or a casserole pot.

Cook the onions, garlic, celery,carrots for ten minutes.

Toss the venison in seasoned flour then add to the pan and brown it off.

Add the wine to the pan and boil for about 2 mins to reduce by about half.

Add the stock or water, the anchovy fillets, tomato fillets and herb leaves.

Season then bring to the boil.

Cover with a lid, then bake in the oven for an hour and a half to two hours, stirring once or twice.

When you are ready to serve cook the pasta according to packet instructions.

Drain, reserving some of the cooking water.

Toss the pasta with the butter, oil and cheese. Season, and add the pasta to the pan with the ragu and toss the pasta and sauce together.

If it needs it add a little of the reserved pasta cooking water to loosen the sauce.

Divide between plates and scatter with sage leaves and a little extra cheese and a drizzle of really good extra virgin olive oil.