Red Deer Venison Ragu With Rigatoni & Fresh Ricotta

• 1 lb ground venison (bur oaks red deer)
• 1 onion, diced
• 6 garlic cloves, sliced very thinly
• 2 tablespoons oregano, chopped finely
• 1 (14 1/2 ounce) can whole tomatoes
• 3 tablespoons olive oil
• 1 lb rigatoni pasta
• 1 cup fresh ricotta

1. In a high sided saute pan add olive oil and heat to medium and saute the onions until translucent.
2. Add in the sliced garlic and oregano.
3. Saute together for about 1 minute and then add the Ground Venison meat.
4. Periodically mashing with a spoon to break up the meat into small pieces.
5. Add in the tomatoes whole and cook about 20 minutes, during cooking break up the tomatoes.
6. Season with salt and pepper to taste.
7. Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 11 minutes.
8. When the pasta is cooked toss together with the Venison ragu and serve in a bowl.
9. Garnish with a bit of fresh ricotta and a crack of black pepper.

ground venison, onion, garlic, oregano, tomatoes, olive oil, rigatoni pasta, fresh ricotta

Taken from www.food.com/recipe/red-deer-venison-ragu-with-rigatoni-fresh-ricotta-352399 (may not work)