Ingredients

1 teaspoon fresh rosemary leaves 4 fresh sage leaves 2 bay leaves 1 cinnamon stick 1 teaspoon juniper berries 1/8 teaspoon whole cloves 1 lb venison shoulder, cut into 1-inch cubes 1 celery stalk, quartered 1 carrot, peeled and quartered 1 yellow onion, quartered 1 1/2 cups red wine 1/2 recipe basic egg pasta dough or 1/2 lb purchased fresh or dried pappardelle   1 tablespoon unsalted butter For Ragù: 1 teaspoon fresh rosemary leaves 1 fresh sage leaf 1 bay leaf 1 cinnamon stick 1 tablespoon unsalted butter 1/4 cup each diced yellow onion, carrot and celery 1 teaspoon minced garlic 1 cup peeled and chopped plum (Roma) tomatoes 1/2 cup red wine 2 tablespoons dry marsala wine 2 1/2 cups meat stock 2 tablespoons unsalted butter, melted

Description

Pappardelle With Venison Ragu, Recipe

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