To Start
Make the ragu by heating a heavy casserole over a medium heat. Add 2 tablespoons of oil and season the venison with salt and pepper then brown on all sides. Remove and set aside while you cook the vegetables.
Simply
Peel and chop the onion, carrot, celery and garlic Then heat the remaining oil in the casserole dish add the pancetta and cook for 5 minutes until it starts to brown and crisp and the fat is released. Then add the vegetables and cook over a low heat with the herbs, spice and tomato puree for around 15 minutes until softened. Then add the browned venison and mix well. Add the wine and milk and turn up the heat until the ragu is simmering then cook for 2 hours until the meat is tender and the sauce reduced and thickened.
Now
Roughly chop the chestnuts and add to the venison around 30 minutes before the end and taste for seasoning.
Meanwhile
Cook the pasta in plenty of salted water until al dente then drain and mix in the cooked ragu before serving onto warm dishes. You can top with grated parmesan.
