Whole-grain fusilli pasta with venison ragu
400 gr whole-grain fusilli pasta
300 gr venison, pounded
500 gr tomato sauce
80 gr extra vergin oliv oil
20 gr selery
20 gr carrot
20 gr onion
Salt and pepper to taste
- Sautee the onions, carrots, and celery in the e.v.o. until the vegetables turn soft, add the tomato sauce and adjust with salt and pepper.
- Sear the venison in a non sticking pan for few minutes, adjust with salt and pepper and add the tomato sauce.
- Cook the pasta into salted boiling water, drain and sauté it with the ragu. Serve immediately.