From the award winning Caccia e Corte range of quality Tuscan game sauces.
Rosalia and Piero Caruso at La Cucina in Castelfiorentino near Siena have recreated this Venison ragu from an ancient Tuscan recipe. It is produced in limited quantities using the very finest and freshest ingredients with a high meat content from the best cuts.
Venison is a lean meat which lends a mildly gamey and delightful complexity and splendid aroma to the sauce. The addition of Tuscan herbs and spices brings a sweet richness and added depth without overwhelming.
The flavour is perfectly accented with spice from the delicious ragu which is prepared with a traditional base of extra-virgin olive oil, red Tuscan IGT wine (Tuscan IGT reds are low in tannins and are particularly suited to this job), chopped tomatoes, red onion, celery, carrots, parsley and Tuscan herbs and spices. It contains no preservatives or artificial additives.
A feature of this range of sauces is their long, very slow cooking. The meat is gently simmered until it is fall-apart tender and has released all its flavours and aromas into the dense sauce. It is hearty and robust so you only need to coat the pasta with it (see our cooking tip below).
Gourmet pasta sauces have never been easier!
|HOW TO USE – SUGGESTIONS
The ragu only requires heating and it’s ready to receive the pasta.
The classic pasta for Tuscan Venison ragu is Pappardelle. Other long pasta like tagliatelle, Bucatini, Linguini or Spaghetti also work well.
Delicious served over polenta.
Venison ragu pairs perfectly with truffles. Either shave some fresh over when serving or add a little truffle or butter while heating.
Works well on crostini or small pieces of toasted bread.
Can be used as a risotto sauce or over potato gnocchi.
For a more Brit-based recipe, this Venison ragu goes rather well over boiled potatoes or mash!
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
Extend the sauce by adding a couple of tablespoons of the pasta cooking water and a tablespoon of extra-virgin olive oil. Remember Italians don’t smother the pasta in mountains of sauce and that’s why the quality of the pasta is so important. The sauce can be extended further by adding a little tomato passata.
Chopped tomatoes, venison, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 days.