This Venison Sausage Ragu is a great winter dish you can make using sausage meat, or mince. If you have some Venison sausages, try opening a few up and using the meat in this dish. I didn’t add a lot of herbs and spices and other flavour to this recipe because you’re sausage meat will likely already have it in it. As per the notes below, try it after an hour and decide what you’d like to add.
You will need:
- 1kg Sausage Meat (or Mince)
- 1 Cup chopped Carrots
- 1 Cup chopped Celery
- 1 Cup chopped Onion
- 3 Garlic Cloves
- 1 Chilli
- 2 Cans Chopped Tomatoes with Basil
- 1 Cup Beef Stock
- 1 Cup Red Wine
- 1 Tsp dried Thyme
- 2 Tsp Worcestershire Sauce
- Salt & Pepper
- Pappardelle Pasta
- Fresh Parsley
- Parmigiano Reggiano Cheese
To make the dish:
- In a hot pan, fry your Carrot, Celery, Onion, Garlic and Chilli until soft
- Add your Sausage Meat, break up and cook until brown
- Add your Red Wine and let it cook off for a few minutes
- Add your Beef Stock, Tomatoes, Thyme, and Worcestershire Sauce
- Cover and turn down the heat to a slow bubble
- Cook for an hour, then taste and season as required. The dish will take on the flavours of your sausages so try it before seasoning
- Cook for a further hour covered, give it a stir then let it bubble uncovered for another 30-45 minutes to let the sauce thicken. Total cooking time around 2 hours 45 minutes. You could leave this for longer and I’m sure the flavour would only get better
- Cook your Pappardelle Pasta and top with the meat sauce, cheese and parsley
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