Pappardelle with venison bolognaise

Name: Pappardelle with venison bolognaise
Yield: Serves 4
Ingredients: 100 ml olive oil; ½ onion, finely chopped; 1 teaspoon cracked black pepper; 3 juniper berries, crushed; 200 g tinned tomatoes; 300 ml beef stock; 1 carrot, finely chopped; 1 celery stick, finely chopped; 1 garlic clove, crushed; 1 tablespoon tomato purée; 200 g pappardelle; a handful freshly grated Parmesan; 500 g venison mince; salt and freshly ground black pepper; salt and freshly ground black pepper; 250 ml red wine

Preparation info

Serves
4

Difficulty
Complex

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Venison has a richer and stronger flavour than beef. Combine that with the red wine, spices and slow cooking and you have a bolognaise like you’ve never tasted before. If you can’t find cracked black pepper, use crushed black peppercorns instead.

Ingredients

100 ml olive oil
½ onion, finely chopped
1 carrot, finely chopped

Sensational
Pasta

Method

Preheat the oven to Gas Mark 4/180°C.
Heat half the olive oil in a large, lidded ovenproof pan and add the onion, carrot, celery and garlic. Cover with a lid and cook