Tortiglioni with venison sauce
Preparation 15 min, cooking 2 hours 40 min, difficulty Easy
400 g of tortiglioni, 1 kg of venison, 100 g of lard, 1 onion, 1 tablespoon of flour, 1 glass of red wine, 30 g of tomato paste, 3-4 sage leaves, 1 sprig of rosemary, salt and pepper.
In a pan, melt the lard with the peeled and thinly sliced onion, add the diced venison meat and brown slowly, stirring with a wooden spoon.
When the meat begins to brown, add salt, pepper and sprinkle the flour, stirring constantly, so that no lumps form.
At this point add the tomato puree, diluted with a little water, the sage and rosemary, mix well and let it simmer for about 2 and a half hours, adding the wine from time to time to add the sauce. As soon as the meat is tender, remove it from the heat.
Cook the tortiglioni in a pot with plenty of boiling salted water, drain when al dente, toss with the venison sauce and serve.