Pappardelle with Game Ragu and Pangrattato

Heat the oil in a large casserole pan. Add the onions, celery and carrots, then cook over a medium heat for 10 minutes or until the celery and carrots take on some colour and the onions begin to soften.

Add the garlic, game and pancetta and cook, stirring, for 5 minutes (the meat doesn’t need to brown but should just start to change colour). Stir in the tomato purée, thyme, bay leaves, 700ml of the wine, the stock and syrup. Bring to the boil, then turn down the heat, pop the lid on and simmer slowly for 3 hours or until the meat is very tender. Add a little water if the liquid reduces too much. Taste and season with sea salt and pepper.

Meanwhile make the pangrattato. Heat the olive oil in a medium frying pan. Stir in the breadcrumbs and gently fry until golden brown. Add the parsley and lemon zest and stir through the breadcrumbs. Season with sea salt and pepper- set aside.

When the meat has cooked, gently fork through it to tear it into smaller chunks. Remove the thyme sprigs and bay leaves and stir in the remaining wine. Serve with pappardelle, sprinkled with the pangrattato and grated Parmesan.

Serves 4

Ingredients

  • 4 tablespoons olive oil
  • 2 medium onions, sliced thinly
  • 3 celery sticks, chopped finely
  • 6 carrots, chopped finely
  • 4 fat garlic cloves, pasted with sea salt
  • 2kg mixed game – venison, mallard, rabbit and include boar, diced (or use pork shoulder if you cannot find boar)
  • 200g smoked pancetta, cubed or cut into small pieces
  • 4 tablespoons tomato purée
  • 2 of fresh thyme
  • 2 large bay leaves
  • 1 bottle (750ml) red wine
  • 1.5 litres good quality beef stock
  • 2 teaspoons maple or agarve syrup

Pangrattato

  • 2 tablespoons olive oil
  • 150g fresh white breadcrumbs- I like focaccia or ciabatta
  • 6 stems flat leaf parsley, leaves chopped
  • 2 teaspoons lemon zest

To serve

  • Fresh pappardelle, cooked according to the packet instructions
  • Grated parmesan