Tagliatelle with venison ragù
- October 2016
- Serves 6
- Hands-on time 35 min, oven time 1 hour, simmering time 3 hours 20 min
Jacob Kenedy‘s ragù recipe is made from venison and pancetta simmered down with red wine – the perfect dinner party main to impress your friends.
For something a little more everyday, try our quick and easy beef ragù stirred through your favourite pasta.
- 36g (14g saturated)
- 53.3g (8.8g sugars)
Make the sauce in advance, leave to cool, then freeze for up to 1 month. Defrost in the fridge overnight, then reheat on the hob until piping hot throughout.
The slightly savoury, peppery notes in a Rhône red such as chateauneuf du pape are spot on with venison ragù.
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