NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground venison

1.5 oz Dry pappardelle pasta

1 cup Cremini mushrooms

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

0.25 cup Beef bone broth

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.

• 2

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

• 3

  Add the ground venison to the skillet, breaking it up with a wooden spoon, and brown for 5-6 minutes until cooked through.

• 4

  Stir in the diced onions and sliced mushrooms, sautéing for another 5 minutes until the vegetables are tender.

• 5

  Add the minced garlic and dried oregano, cooking for 1 minute until fragrant.

• 6

  Pour in the tomato puree and beef bone broth, then season with sea salt and black pepper.

• 7

  Reduce the heat to low and simmer the ragu for 8-10 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 8

  Drain the pasta and toss it directly into the skillet with the venison ragu until well coated.

• 9

  Divide into bowls and garnish with freshly chopped parsley before serving.