Ingredients

• 2 free-range eggs
• 125ml/4fl oz milk
• 450g/1lb minced venison steak
• 200g/7oz breadcrumbs
• 75g/3oz parmesan
• grated
• 1 garlic clove
• finely chopped
• 1 tbsp vegetable oil
• 1 tbsp vegetable oil
• 1 onion
• finely chopped
• 1 carrot
• finely chopped
• 1 stick celery
• finely chopped
• 4 garlic cloves
• finely chopped
• 150g/5oz tomato purée
• 450ml/¾ pint red wine
• 450ml/¾ pint chicken stock
• 2 sprigs fresh rosemary
• spaghetti
• cooked according to packet instructions
• parmesan
• freshly grated

Directions

• For the meatballs
• beat the eggs and milk together in a bowl. Add the minced venison
• breadcrumbs
• parmesan and garlic and mix well.
• Mould the meatball mixture into balls
• each the size of a golf ball.
• Place the meatballs onto a plate or tray and chill in the fridge for 20 minutes.
• Heat the oil in a frying pan over a medium heat.
• Remove the meatballs from the fridge and place into a hot frying pan. Fry for 8-10 minutes
• or until golden-brown all over.
• For the ragu
• heat the oil in a separate frying pan. Fry the onion
• carrot
• celery and garlic for 5-6 minutes
• or until softened.
• Add the tomato purée and cook for a further 7-8 minutes
• until the sauce is thick and deep red in colour.
• Add the wine
• chicken stock and rosemary and bring to boil. Reduce the heat and simmer for 45 minutes to an hour.
• Add the meatballs to the sauce and simmer for 5-6 minutes
• until the meatballs are completely cooked through.
• To serve
• place a generous portion of cooked spaghetti into each serving bowl. Spoon over equal amounts of the meatballs and sauce
• and finish with grated parmesan.