Strascinati With Venison And Tomato Ragu

1 batch homemade puglian strascinati pasta

olive oil

1 onion, chopped

1 clove garlic, crushed

3 juniper berries

pinch freshly grated nutmeg

pinch ground cinnamon

1 bay leaf

1tbsp tomato purée

150g venison trimmings, minced

250ml red wine

10 small plum tomatoes, halved

dash chicken stock

black pepper

torn fresh basil

 

For ragu, heat the oil in a large pan and add the onion, garlic, juniper berries, spices and bay leaves and fry gently for 5-6 minutes, until the onion is soft.

Add the tomato paste, meat, wine and stock then simmer gently for about 1 hour and 30 minutes, until the sauce is rich and thickened, after and hour add the halved tomatoes. Season to taste.

Cook the pasta in boiling salted water for 3-4 minutes, then add to the sauce. Remove the bay leaf then toss well and serve immediately, sprinkled with torn basil.