Directions:
- In a high sided sauté pan add olive oil and heat to medium and sauté the onions until translucent. Add in the sliced garlic and oregano. Sauté together for about 1 minute and then add the Ground Venison meat. Periodically mashing with a spoon to break up the meat into small pieces. Add in the tomatoes whole and cook about 20 minutes, during cooking break up the tomatoes. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 11 minutes. When the pasta is cooked toss together with the Venison ragu and serve in a bowl. Garnish with a bit of fresh ricotta and a crack of black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.13 Kcal (1223 kJ) | ||
| Calories from fat | 138.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.42g | 24% | |
|---|---|---|---|
| Cholesterol | 34.52mg | 12% | |
| Sodium | 36.17mg | 2% | |
| Potassium | 105.65mg | 2% | |
| Total Carbs | 28.94g | 10% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 25.42g | 51% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 21.6mg | 120% | |
| Calcium | 116.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 129.13 Kcal (541 kJ) | ||
| Calories from fat | 61.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 24% | |
|---|---|---|---|
| Cholesterol | 15.26mg | 12% | |
| Sodium | 15.99mg | 2% | |
| Potassium | 46.7mg | 2% | |
| Total Carbs | 12.79g | 10% | |
| Sugars | 0.75g | 7% | |
| Dietary Fiber | 1.07g | 10% | |
| Protein | 11.24g | 51% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 9.5mg | 120% | |
| Calcium | 51.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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