Venison bolognaise with chestnuts and sprouts

Method

1. Preheat the oven to 180C/gas 4. Pour half the olive oil in a pan and brown the mince. Season. When browned drain in a sieve or colander. Pour the wine into the same pan and reduce by half. Keep to one side.

2. In a casserole, heat the remaining oil and sweat the carrot, celery, onion and garlic for 5 minutes. Add the spices and tomato purée and cook for 2 minutes.

3. Add the mince to the vegetables, then pour in the tomatoes, reduced wine and stock. Cover with baking parchment and a lid and cook in the oven for 2 hours.

4. When the meat is almost done, cook the pappardelle in boiling salted water, then drain. At the same time, blanch the brussels sprouts leaves for 30 seconds in a separate pan of boiling water.

5. Serve the pasta in a bowl with the bolognaise spooned on top. Shave the chestnuts on a mandolin over the dish and finish with the brussels sprouts leaves and parmesan shavings.