Yes, this is Italian week! I long to stroll the street of San Gimignano, Tuscany… sipping an Italian espresso and buying fresh produce at the village market. I am dreaming of long summer nights in an Italian village, drinking wine and eating pasta with my loved ones.
But, due to international travel restrictions, we will make do with our own delicious take on pasta with ragù, served in my Kalahari kitchen. Life is still good!
Ragù (meat slow-cooked with vegetables) originated in Bologna, Italy.
A proper ragù Bolognese needs a wider noodle like fresh pappardelle or
tagliatelle, or a more robust shape like penne or rigatoni to soak in all the juices of meat, wine and vegetables.
This recipe is a beautiful, thick, rich and wholesome Italian-style ragù but made with our wild venison (Springbuck or Black Wildebeest are my choice venison meats used in this recipe). You can use any beef brisket or roast. And remember to pour a glass of red wine and have a rustic ciabatta bread on the side!
The love of a family is life’s greatest blessing.Eva Burrows
6 Tablespoons (90ml) Olive Oil
2lbs of Venison/Beef Brisket or roast
3 Carrots, peeled and roughly chopped
3 Celery Stalks with leaves, roughly chopped
2 Onions, roughly chopped
5 Leeks, washed and roughly chopped
6 Bay Leaves
6 Sprigs Thyme, leaves picked
6 Sprigs Oregano, leaves picked
1 x 140 g Tin of Tomato Paste
1 x 800 g Tin of Italian Whole Peeled Tomatoes
6 Cloves Garlic, chopped
3 Cups (750ml) of Liquid Beef Stock
16oz Tagliatelle or Penne Pasta, cooked al dente
Sea Salt and freshly Ground Black Pepper, to taste
4 T Parmesan grated
- Heat the oil in a large saucepan over a high heat and sear the meat all over.
- Remove the meat and reduce the heat. Add the carrots, celery, onions, leeks, bay
leaves, thyme and oregano. Cook until soft and golden.
- Return the meat to the pan and add the tomato paste, tomatoes, garlic and beef
stock. Cover and simmer for 6–8 hours, or until very tender.
- Remove the meat from the sauce. Shred the meat using two forks.
- Return to the pan and coat with the sauce.
- Toss with the pasta and season to taste. Serve with the Parmesan.