PARTNERS
Whole-grain fusilli pasta with venison ragu
Ingredients
G 400 whole-grain fusilli pasta
G 300 venison, pounded
G 500 tomato sauce
G 80 extra vergin oliv oil
G 20 selery
G 20 carrot
G 20 onion
Salt and pepper to taste
Preparation
- Sautee the onions, carrots, and celery in the extra virgin olive oil until the vegetables turn soft, add the tomato sauce and adjust with salt and pepper.
- Sear the venison in a non sticking pan for few minutes, adjust with salt and pepper and add the tomato sauce.
- Cook the pasta into salted boiling water, drain and sauté it with the ragu. Serve immediately.
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ChefRoberto Dormicchi
Wine CouplingMontefalco DOC Rosso
Other Info Kcal 335* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
