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METHOD Place the meat in a non-metallic bowl with 1 tbsp olive oil, a clove of garlic, the thyme and balsamic vinegar and mix well.
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Cover and leave in the fridge to marinate overnight.
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Put 4 tbsp olive oil in a frying pan with the onion, carrots, celery, mushrooms (if using), chilli and remaining garlic.
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Cover and cook over a low heat for 15-20 minutes, stirring occasionally, until all the contents have softened.
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Once the vegetables start to stick to the bottom of the pan, set aside.
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6
Remove the garlic and thyme from the marinated meat and discard.
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In another pan, heat the remaining oil over a high heat, add the meat and cook, covered for 30-60 seconds.
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At this stage, the game usually releases water as soon as this happens, drain the water and juices away.
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This will take the gamey edge off a little.
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You may need to repeat this procedure a few times until the meat is very dry.
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Season to taste and keep stirring.
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Once the meat starts to stick to the pan, add the cooked vegetables and wine and stir again.
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Now add the tomatoes and crumble in the stock cubes, lower the heat and stir well until the cubes have dissolved.
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Cover and leave to simmer for 2 hours, stirring occasionally.
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At the end of the process, the sauce should be neither too stiff nor too runny.
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Add water or cook for slightly longer, uncovered, to achieve the right consistency.
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Meanwhile make the pasta.
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Sift the flour and salt into a large bowl.
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Make a well in the middle and add the eggs.
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Slowly mix the eggs into the flour using your fingertips, until all the flour has been incorporated.
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Add a little water if the mixture is too hard, or a little semolina flour if too soft.
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On a work surface lightly dusted with semolina flour (if necessary), knead the dough for a few minutes until smooth and elastic.
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Shape the dough into a ball, wrap in cling film and leave it to rest in the fridge for 20 minutes.
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24
To make the bechamel sauce, melt the butter in a saucepan over a low heat.
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Take off the heat and stir in the flour a little at a time until you have a thick paste.
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Gradually add the milk, stirring to incorporate each addition before adding the next.
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Add a pinch of salt and the nutmeg, and then place over a medium heat and bring to the boil, stirring constantly.
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Lower the heat and stir for 5 minutes then set aside to cool, stirring occasionally.
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Preheat the oven to 180C/Gas mark 4.
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Dust a work surface with semolina flour and roll out the pasta dough into a sheet about 1mm thick.
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Using a pastry cutter or one of your ramekins, stamp out 24 circles of pasta.
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Spoon a layer of the game sauce, about 1cm deep, into each ramekin.
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Place a disc of pasta over the sauce in each ramekin.
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Spoon another layer of game sauce on top, then cover with bechamel.
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Repeat these layers (pasta, meat sauce, bechamel) at least twice more, finishing with plenty of bechamel.
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Sprinkle the pecorino on top of the dishes and place in the oven for 20 minutes, or until the cheese has browned.
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Leave to rest for a few minutes before serving...
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38
Enjoy!
