Pappardelle with Wild Venison Sausage Sauce

Preparation info

  • Difficulty


  • Serves


    , as a main course

Appears in

Pappardelle are broad, flat noodles, which, when cooked, wind and fold themselves around a chunky meat sauce, as in this dish. If you cannot get or make pappardelle, tagliatelle or fettuccine can be used instead.


  • 500 g (1 lb) wild venison sausages
  • 1 onion, peeled and chopped
  • 1 celery stalk, trimmed and finely chopped
  • 2-3 garlic cloves, peeled and finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 150 mls (ΒΌ pint) game, beef or chicken stock
  • 1-2 sprigs marjoram or oregano
  • 1 tablespoon balsamic vinegar
  • 500 g (1 lb) fresh pappardelle


Remove the meat from the sausage skins. Fry the vegetables and garlic in the olive oil until wilted. Raise the heat, add the meat, and brown it briefly. Add the stock and the herbs. Simmer for about 40 minutes, uncovered, until the meat is tender and the sauce reduced. Finally, add the balsamic vinegar. Stir the sauce into the freshly cooked and drained pasta. In Tuscany a red wine vinegar would be used, although over the Apennines in Emilia Romagna, they would use balsamic vinegar.