Venison ragu with spaghetti

Method

Heat the olive oil in a saucepan and add the pancetta or bacon, cook over a medium heat for 2-3 minutes until just browning. Add the onion, carrot, and celery, and cook for five minutes until beginning to brown.

Add the venison and stir it around, breaking up the big lumps for 5-6 minutes until it is grey-coloured all over (not brown). Stir in the tomato purée then the red wine. Bring to the boil and boil fast until all the liquid disappears. Season with salt, pepper and nutmeg, add 300 ml (1/2 pint) of stock. Bring to the boil, turn down to a simmer, half cover and simmer for about 30 minutes (top up with more stock if it looks as if it is too thick and sticky.

After 30 minutes, stir in the milk, then simmer for a further 15 minutes until thick and creamy. Serve tossed with freshly cooked spaghetti, sprinkled with basil leaves and freshly grated Parmesan cheese