Red Deer Venison Ragu with Rigatoni Fresh Ricotta
Indulge in a rich and hearty plate of Red Deer Venison Ragu with Rigatoni and Fresh Ricotta, a luxurious twist on classic Italian comfort food. This slow-simmered ragu showcases the bold, earthy flavors of red deer venison, perfectly balanced with aromatic herbs like rosemary and thyme, and a splash of red wine for depth. Tossed with al dente rigatoni and topped with creamy dollops of fresh ricotta cheese, this dish offers the perfect combination of robust textures and velvety smoothness. Topped with optional grated Parmesan for an extra layer of flavor, it's an unforgettable meal that brings restaurant-quality elegance to your kitchen. Ideal for special gatherings or a cozy weekend dinner, this recipe transforms simple ingredients into an impressive and satisfying culinary experience.
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Recipe Information
Ingredients
- 500 g Red deer venison, minced
- 400 g Rigatoni pasta
- 200 g Fresh ricotta cheese
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 4 Garlic cloves, minced
- 2 tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 200 ml Red wine
- 300 ml Beef or venison stock
- 2 Bay leaves
- 1 tsp Fresh rosemary, finely chopped
- 1 tsp Fresh thyme, finely chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Grated Parmesan cheese (for garnish, optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onion, carrot, and celery to the pot. Sauté for 7-8 minutes until softened and fragrant.
Add the minced garlic and cook for another minute until aromatic.
Increase the heat to medium-high and add the minced venison. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes.
Stir in the tomato paste and cook for 2 minutes to concentrate the flavors.
Pour in the red wine and simmer for 5 minutes, allowing it to reduce slightly.
Add the crushed tomatoes, beef or venison stock, bay leaves, rosemary, thyme, salt, and pepper. Stir to combine.
Reduce the heat to low, cover the pot partially with a lid, and let the ragu simmer gently for 1.5-2 hours, stirring occasionally. Add more stock or water if the sauce thickens too much.
While the ragu is simmering, cook the rigatoni pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
When the ragu is ready, adjust seasoning with more salt and pepper if needed. Remove the bay leaves.
Toss the cooked rigatoni with the ragu, adding a splash of reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
Serve the rigatoni ragu on individual plates or a large serving platter. Top each serving with a dollop of fresh ricotta cheese and optionally sprinkle with grated Parmesan.
Garnish with extra rosemary or thyme leaves, if desired, and enjoy warm.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4723 mg | 205% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 37.4 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1342 mg | 103% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5096 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
