Venison ragu

Venison ragu over rotini, Napa cabbage, and garlic bread

Venison ragu over rotini, Napa cabbage, and garlic bread

I don’t always have two starches with dinner, but when I do, it’s usually an Italian American classic like pasta with red sauce and a piece of Italian bread. The cabbage, I’m sorry, was incredibly bitter. I get a little angry at past me when he puts things in the freezer that aren’t worth preserving. Should I attempt to sweeten the remainder or throw it away?

The sauce came out very nice. Two cans of tomatoes, one big, one small. Half an onion. A pound of ground venison, well browned. Fresh garlic, frozen basil, dried oregano, thyme, and bay. I had a little bit of a French baguette hanging around, so I made garlic toast. A little grating of pecorino romano over the top.

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One thought on “Venison ragu

  1. Pingback: The snack that eats like a meal (or vice versa) | The 365 Dinner Project

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