Ingredients with Measurements:
- 2 lbs. venison stew meat, cut into 1-inch cubes
- 1 oz. dried porcini mushrooms
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp. tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 lb. pappardelle pasta
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Large pot for cooking pasta
Step-by-step instructions:
1. Soak the dried porcini mushrooms in 2 cups of hot water for 30 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and set aside.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the venison cubes and cook until browned on all sides, about 5-7 minutes. Remove the venison from the pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
4. Add the tomato paste to the pot and stir to combine with the vegetables. Cook for 1-2 minutes until the tomato paste is fragrant.
5. Add the red wine to the pot and stir to scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the wine has reduced by half.
6. Add the beef broth, reserved porcini soaking liquid, chopped porcini mushrooms, bay leaves, thyme, and salt and pepper to the pot. Stir to combine.
7. Return the venison to the pot and bring the mixture to a simmer. Cover the pot and cook over low heat for 2-3 hours, stirring occasionally, until the venison is tender and the sauce has thickened.
8. While the ragu is cooking, cook the pappardelle pasta according to package instructions in a separate pot.
9. Serve the venison ragu over the cooked pappardelle pasta, topped with grated Parmesan cheese.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 45g
Protein: 40g
Sodium: 600mg
Fiber: 5g
Sugar: 6g
Substitutions for ingredients:
- Beef stew meat can be substituted for venison stew meat.
- Button mushrooms can be substituted for porcini mushrooms.
- Chicken broth can be substituted for beef broth.
Variations:
- Add diced tomatoes to the ragu for a slightly different flavor.
- Use a different type of pasta, such as fettuccine or rigatoni.
- Add a splash of balsamic vinegar to the ragu for a tangy flavor.
Tips and tricks:
- Make sure to brown the venison cubes well before removing them from the pot. This will give the ragu a deeper flavor.
- Don't skip soaking the dried porcini mushrooms. The soaking liquid adds a lot of flavor to the ragu.
- If the ragu is too thick, add a little more beef broth or water to thin it out.
Storage instructions:
Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragu in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ragu in a large serving bowl, topped with grated Parmesan cheese and fresh herbs such as parsley or basil.
Garnishes:
Grated Parmesan cheese, fresh herbs such as parsley or basil.
Pairings:
- Serve with a side salad dressed with a simple vinaigrette.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as Brussels sprouts or carrots
- Creamed spinach
Troubleshooting advice:
- If the ragu is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
- If the ragu is too salty, add a little more beef broth or water to dilute the saltiness.
Food safety advice:
- Make sure to cook the venison to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover ragu in the refrigerator within 2 hours of cooking.
Food history:
Ragu is a traditional Italian meat sauce that is typically served over pasta. It originated in Bologna, Italy, and is made with a combination of ground meat, vegetables, and tomatoes.
Flavor profiles:
The venison ragu with porcini mushrooms has a rich, savory flavor with notes of earthiness from the mushrooms and a slightly sweet finish from the red wine.
Serving suggestions:
Serve the venison ragu with a side of garlic bread and a glass of red wine for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian