Pappardelle pasta is made for big, rich and delicious sauces like this. Once the meat is nicely browned, just simmer gently until you have a wonderfully coloured deep-flavoured sauce. Don’t rush it – just let it simmer away. It’s that simple!

Serves 4

Preparation: 20 mins
Cooking: about 1 hour

Method

1. Heat the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until slightly browned.
2. Add the mince and break up well with a wooden spoon. Then cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat and veg are starting to brown well.
3. Add the red wine or port and reduce right the way down until you have only about one-third of the original volume.
4. Next, add the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and water, bring to a simmer and cook gently for 35–40 minutes.
5. Stir in the cornflour mixture and cook until slightly thickened, then season well with salt and pepper.
6. Serve spooned over the warm pappardelle.

The Yorkshire Dales is famous for producing top-quality game, and now that autumn’s here it’s time to make the most of it.

Many home cooks steer away from game because they’re unsure what to do with it – which is a shame, because game meats are sustainably farmed, tasty, and low in fat and cholesterol.

Local suppliers such as Mainsgill Farm Shop, near Richmond, carry a wide selection and are always happy to advise.

Recipes and photographs are from Game by Phil Vickery and Simon Boddy, with photography by Peter Cassidy, published by Kyle Books.