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Categories:Viewed: 88 - Published at: 4 years ago
Ingredients
- 1 lb ground venison (bur oaks red deer)
- 1 onion, diced
- 6 garlic cloves, sliced very thinly
- 2 tablespoons oregano, chopped finely
- 1 (14 1/2 ounce) can whole tomatoes
- 3 tablespoons olive oil
- 1 lb rigatoni pasta
- 1 cup fresh ricotta
Method
- In a high sided saute pan add olive oil and heat to medium and saute the onions until translucent.
- Add in the sliced garlic and oregano.
- Saute together for about 1 minute and then add the Ground Venison meat.
- Periodically mashing with a spoon to break up the meat into small pieces.
- Add in the tomatoes whole and cook about 20 minutes, during cooking break up the tomatoes.
- Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 11 minutes.
- When the pasta is cooked toss together with the Venison ragu and serve in a bowl.
- Garnish with a bit of fresh ricotta and a crack of black pepper.
