Venison Ragu

Instructions

1. 1

   Cut venison into 2-inch chunks and pat dry. Season generously with salt and pepper.

2. 2

   Dice pancetta, onion, carrot, and celery into small pieces (about 1/4 inch). Mince garlic.

3. 3

   Heat olive oil in a large Dutch oven over medium-high heat. Brown venison in batches, ensuring not to overcrowd. Set aside.

4. 4

   Reduce heat to medium and add pancetta. Cook until crispy, about 5 minutes.

5. 5

   Add onion, carrot, and celery to the pot. Cook until softened, about 8 minutes.

6. 6

   Add garlic and tomato paste, stirring constantly for 2 minutes until fragrant.

7. 7

   Pour in red wine, scraping up any browned bits from the bottom of the pot.

8. 8

   Return venison to pot along with crushed tomatoes, beef stock, bay leaves, rosemary, and thyme.

9. 9

   Bring to a simmer, then reduce heat to low. Cover partially and cook for 2.5-3 hours, stirring occasionally.

10. 10

    Remove lid for the last 30 minutes to allow sauce to thicken. The meat should be fork-tender and falling apart.

11. 11

    Remove bay leaves and herb stems. Shred any larger pieces of meat with two forks.

12. 12

    Cook pappardelle according to package directions. Drain, reserving 1 cup pasta water.

13. 13

    Toss pasta with the ragu, adding pasta water if needed to achieve desired consistency.

14. 14

    Serve immediately with freshly grated parmesan cheese.