Venison Ragu with Pappardelle

Venison Ragu with Pappardelle recipe videos

Venison Ragu with Pappardelle is a hearty Italian pasta dish featuring slow-cooked, tender venison in a rich, tomato-based sauce served over wide, flat egg noodles. The sauce is typically made with aromatic vegetables like carrots, celery, and onions, along with red wine and herbs such as rosemary and thyme. This rustic dish originates from the Tuscany region of Italy, where it is a traditional comfort food.

🍽️ Nutrition at a glance

This dish is high in protein from the venison and provides a good amount of carbohydrates from the pasta, with a moderate amount of fat. It is a nutrient-dense meal rich in iron, zinc, and B vitamins, with a rough calorie estimate of 550-650 kcal per typical serving.

Nutrition breakdown

Calories	580 kcal
Protein	38 g
Carbs	62 g
Fat	18 g
Fiber	4 g
Sugar	6 g
Sodium	650 mg
Iron	4.5 mg
Zinc	6.2 mg
Vitamin B12	3.8 mcg
Potassium	680 mg
Niacin (B3)	10 mg
Phosphorus	320 mg
Selenium	28 mcg
Vitamin B6	0.7 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Venison is a lean, sustainable red meat that is naturally lower in fat and cholesterol than beef, making it a nutritious alternative. The slow-cooking process breaks down the connective tissue in the meat, creating a deeply flavorful and tender ragu that is a hallmark of Italian rustic cuisine.