|olive oil — for frying|
|1||onion — peeled and finely chopped|
|2||carrots — peeled and finely chopped|
|2||celery stalks — finely chopped|
|2||garlic cloves — crushed|
|6||sprigs of thyme|
|1||dried mushrooms — (forest)|
|1 cup||beef stock|
|500 g||venison boerewors|
|1/4 cup||red wine|
|2 cup||tomato purée|
|salt and freshly ground peper|
|ground nutmeg — pinch|
|fish sauce — dash, to taste|
|500 g||— fettuccine|
|30 g||basil leaves|
Heat a little olive oil in a heavy-based pot or frying pan and gently sauté onions, carrots, celery, garlic, thyme and bay leaves until softened.
Place the dried mushrooms into the beef stock and allow to rehydrate for a couple of minutes. Set aside.
Squeeze out the venison meat from the sausage casing and add it to the pan of vegetables.
Brown the meat well over a high heat and allow any liquid from the meat to evaporate.
Add the red wine and allow to reduce completely before adding in the rehydrated mushrooms and stock.
Pour in the tomato puree and season with salt, pepper, a pinch of nutmeg and a dash of fish sauce.
Cover with a lid and allow to simmer gently for 2-3 hours or until reduced slightly and meat is tender.
Cook pasta according to packet instructions and toss into the sauce.
Serve with grated parmesan and fresh basil.