Papperdelle & Wild Game Meatball Ragu


Serves 4

What you need:

1kg Venison mince

400g Minced pork

20g Chopped thyme

30g Chopped garlic

30g Grated Parmesan

400g Papperdelle pasta

200g Spicy Tomato ragu

20g Fresh basil

Olive oil

Sea salt

Milled black pepper


What you do:

Place the game mince and pork mince into a bowl.

Add the thyme, garlic, Parmesan and season well and mix together.

Make into 16 small meatballs.

Place into a hot pan and fry in a little rapeseed oil.

Place into a hot oven for 5 minutes at 220°C.

Remove from the oven and allow to rest for 5 minutes.

Heat the ragu sauce.

Cook the pasta and drain well then fold through a little oil.

Place into bowls and add the meatballs, spoon over the ragu and sprinkle over a little extra Parmesan and the fresh basil before serving.


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