NUTRITION

SERVINGS

INGREDIENTS

7 oz ground venison

1 oz dry pappardelle pasta

0.5 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

1 tsp extra virgin olive oil

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the pappardelle pasta according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the finely diced yellow onion and sliced cremini mushrooms to the skillet, sautéing for 4-5 minutes until the onions are soft and the mushrooms have released their moisture.

• 4

  Add the ground venison to the skillet, using a wooden spoon to break the meat into small crumbles, and cook until fully browned.

• 5

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, and cook for 1 minute until the aromatics are fragrant.

• 6

  Pour in the tomato puree and water, stirring to combine all ingredients, then reduce the heat to low and simmer for 5-8 minutes to thicken the sauce.

• 7

  Add the cooked pappardelle directly into the skillet with the ragu, tossing gently to coat the noodles before serving.