Red Deer Venison Ragu With Rigatoni & Fresh Ricotta

1. 1

   In a high sided saute pan add olive oil and heat to medium and saute the onions until translucent.

2. 2

   Add in the sliced garlic and oregano.

3. 3

   Saute together for about 1 minute and then add the Ground Venison meat.

4. 4

   Periodically mashing with a spoon to break up the meat into small pieces.

5. 5

   Add in the tomatoes whole and cook about 20 minutes, during cooking break up the tomatoes.

6. 6

   Season with salt and pepper to taste.

7. 7

   Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 11 minutes.

8. 8

   When the pasta is cooked toss together with the Venison ragu and serve in a bowl.

9. 9

   Garnish with a bit of fresh ricotta and a crack of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.