Moose Meat Ragu with Pappardelle

A rich and hearty Italian ragu featuring slow-cooked moose meat served over wide pappardelle pasta.

Ingredients

• 200 g Moose Meat
• 1/2 medium Sweet Onion
• 3 cloves Garlic
• 1 medium Carrot
• 1 stalk Celery
• 400 ml Crushed Tomatoes
• 1 tsp Dried Oregano
• 1 Bay Leaf
• 1/2 cup Dry Red Wine
• 100 g Pappardelle Pasta
• 2 tbsp Olive Oil
• to taste Salt
• to taste Black Pepper
• 2-3 leaves, chopped Fresh Basil

Instructions

1. Finely dice the onion, carrots, and celery. Mince the garlic.
2. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the moose meat in batches to develop a deep brown crust on all sides. Remove from pot and set aside.
3. Reduce heat to medium. Add the diced vegetables to the pot and cook until softened and lightly caramelized, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Deglaze the pot with dry red wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, about 2-3 minutes.
5. Return the moose meat to the pot. Add crushed tomatoes, oregano, bay leaf, salt, and black pepper.
6. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2.5 hours, or until the moose meat is very tender and easily shreds with a fork. Check periodically, adding a little water or broth if the sauce becomes too thick.
7. Remove the bay leaf. Stir in chopped fresh basil.
8. Cook pappardelle pasta according to package directions until al dente.
9. Serve the moose meat ragu over the cooked pappardelle pasta. Garnish with additional fresh basil, if desired.

Cuisine: Italian

Suitability:

Prep Time: 25 mins

Cook Time: 150 mins

Serving Size: 1

Meal Type: dinner