Ragu Di Selvaggina (Tagliatelle Ragu) Recipe - Continuous stirring and oil is necessary to ensure the meat doesn't burn.

Tagliatelle al Ragu di Selvaggina

Author Wandercooks


  • 1 kg ground venison
  • 2 carrots chopped
  • 1 stick celery chopped
  • 1/2 white onion chopped
  • 50 g lard
  • 2 tbsp oil
  • 2 fresh bay leaves
  • 5 cloves
  • Small handful juniper berries
  • 1/2 tsp ground nutmeg
  • 3/4 cup red wine preferably merlot
  • 3 cups hot water


  • Heat the oil in a large cooking pot over a high heat. Add the herbs and spices and cook until fragrant.
  • Add vegetables and cook for 5 to 10 minutes or until the vegetables are soft.
  • Add the meat and lard. Stir fry until all the liquid evaporates and the meat goes very brown. It should start to ‘scream’ from the water evaporation and become quite dark.
  • Add the wine and stir through, then add the water. Reduce the heat to a slow simmer – you should see small bubbles rising to the surface. Cook for approximately three hours, stirring occasionally, until the ragu reaches a thick smooth consistency.
  • Once cooked, allow to cool then divide the ragu into 100g containers and place in the fridge or freezer. Remember, it's always best to eat ragu on the next day for the best flavour! :)
  • To serve, reheat as many portions as required (allow 100g per person), stir through half tbsp of butter and a little water to bring back to a smooth consistency. Ladle over freshly cooked tagliatelle.


'Black meat' aka game meat such as venison is perfect for Ragu alla Selvaggina. It has a richer flavour due to the amount of blood in the meat. It should be a fatty grade to make for a really good sauce. If it’s too dry you can substitute by using a bit more lard and/or oil.
Adapted from Roberta at Ben ti Voglio