Pappardelle with venison ragù

Name: Pappardelle with venison ragù
Prep time: 30 min
Cook time: 310 min
Total time: 340 min
Yield: 4
Ingredients: Egg pappardelle pasta 8.8 oz; Roe deer meat 1.1 lbs; Carrots 1.1 oz; Yellow onions 1 oz; Celery 1.1 oz; Extra virgin olive oil 1 ½ tbsp; Tomato purée 3.1 cups; Red wine ¼ glass; Fine salt to taste; Black pepper to taste; Red wine 1 cup; Juniper berries to taste; Garlic ½ clove; Rosemary 1 sprig; Bay leaves 1 leaf; Sage 2 leaves; Fennel seeds 1 tsp; Cloves to taste; Yellow onions 0.7 oz

it de fr es br

523

Calories per serving

Lactose Free

Energy Kcal 523
Carbohydrates g 57.6
of which sugars g 9.7
Protein g 39.1
Fats g 9.6
of which saturated fat g 1.84
Fiber g 6.2
Cholesterol mg 121
Sodium mg 406

Difficulty: Average
Prep time: 30 min
Cook time: 5 h 10 min
Serving: 4
Cost: Low
Note plus 20 hours of marination

PRESENTATION

Pappardelle with venison ragu is this amazing dish from Tuscany and Umbria. It's really, really special. In these places, game meats like roe deer, wild boar, and hare are a big deal. The pappardelle with venison ragu? It just stands out. You get these deep, tender bites of roe deer—slow-cooked to perfection—marinated with bay leaf, fennel, and juniper berries. And you know what? These herbs kind of mellow that strong wild flavor. The result? A sauce that's bold but not too much. The wide, porous pasta like homemade pappardelle just clings to the moist, hearty sauce. Seriously good. Each forkful is packed with flavor. If you are curious about real Italian comfort food, this venison ragu recipe? It's like a trip to the Tuscan countryside on a relaxing Sunday.

Here's the thing—in central Italy, winter weekends mean big pots simmering away. And Venison pasta recipes like this are what families gather around. And the sauce? Not just rich. It's got hits of tangy red wine and earthy spices that make you keep going back. For sure. Different takes on this dish pop up depending on whether you're near the Umbrian hills or deep in Tuscan woods. Some folks toss in more wild herbs or swap the meat for wild boar or venison sausage. But no matter the version, slow-cooked ragu? Never goes out of style. With this venison ragu recipe, you get a taste of the region's history. Plus, it really shows how game meat shaped Italian cooking. Those golden strands of pappardelle soaking up those savory juices make it feel rustic and kind of special.

Whether you call it a wild game ragu or just a really good winter venison recipe, this is food that brings people together—turns any meal into a little celebration. Pretty much, it’s the kind of dish that makes any meal feel special.

INGREDIENTS

523

Calories per serving

Ingredients for the pasta and the ragù: Egg pappardelle pasta 8.8 oz (250 g); Roe deer 1.1 lbs (500 g) - meat; Carrots 1.1 oz (30 g); Yellow onions 1 oz (25 g); Celery 1.1 oz (30 g); Extra virgin olive oil 1 ½ tbsp (20 g); Tomato purée 3.1 cups (750 g); Red wine ¼ glass (50 g); Fine salt to taste; Black pepper to taste

for the marinade: Red wine 1 cup (250 g); Juniper berries to taste -; Garlic ½ clove; Rosemary 1 sprig; Bay leaves 1 leaf; Sage 2 leaves; Fennel seeds 1 tsp; Cloves to taste; Yellow onions 0.7 oz (20 g)

Preparation

How to prepare Pappardelle with venison ragù

To prepare the pappardelle with venison ragù, start with the marinade. Gently wash the venison pieces under running water and transfer them to a large bowl 1. At this point, add all the spices and aromas for the marinade (fennel, juniper, sage, bay leaf, rosemary, garlic, onion, and cloves), then pour the red wine 2, ensuring all the meat is well covered by the marinade. Cover with plastic wrap 3 and let marinate in the refrigerator for about 20 hours.

After this time, drain the meat from the marinade 4 and grind it with the appropriate tool 5. If you don't have a meat grinder, you can finely chop the venison with a knife. Now focus on the sauté: peel the carrot, celery, and onion, then finely chop them 6

and transfer them to a pot where you have poured the indicated amount of oil 7. Turn on the heat and let the mixture wilt; only then can you add the ground meat 8. Over high heat, brown this as well, stirring often, and when it has completely changed color, deglaze with the red wine 9.

Once it has completely evaporated, add the tomato puree 10 and let everything cook, covered with a lid, for about 4 and a half hours over low heat, stirring occasionally. Once the ragù is ready 11, cook the pasta in plenty of boiling water 12, salted to taste.

Drain the pappardelle al dente 13 and transfer them to the ragù 14. Sauté everything for a minute and serve your pappardelle with venison ragù still steaming 15!

Storage

Pappardelle with venison ragù can be stored for a maximum of one day in the refrigerator, in an airtight container. As for the ragù alone, the same storage method applies, but it can last up to 2-3 days. If you used all fresh ingredients, you can also freeze it.