Tagliatelle with venison ragout

Serves 6
In plenty of salted water, cook the Tagliatelle until “al dente”. Meanwhile, in a pan, prepare a mirepoix with vegetables and a drizzle of oil. Add the venison ragout and brown for a few minutes. Then add the Pomodorina Sauce. Drain the Tagliatelle and toss in the sauce. Garnish with chopped parsley. Serve immediately.