What you need:
1kg Venison mince
400g Minced pork
20g Chopped thyme
30g Chopped garlic
30g Grated Parmesan
400g Papperdelle pasta
200g Spicy Tomato ragu
20g Fresh basil
Milled black pepper
What you do:
Place the game mince and pork mince into a bowl.
Add the thyme, garlic, Parmesan and season well and mix together.
Make into 16 small meatballs.
Place into a hot pan and fry in a little rapeseed oil.
Place into a hot oven for 5 minutes at 220°C.
Remove from the oven and allow to rest for 5 minutes.
Heat the ragu sauce.
Cook the pasta and drain well then fold through a little oil.
Place into bowls and add the meatballs, spoon over the ragu and sprinkle over a little extra Parmesan and the fresh basil before serving.