Steps

• 1

  To Finish the Pasta:

  • 2 tablespoons of unsalted butter
  • 1/4 cup fresh grated parmesan cheese
  • 4 sprigs of fresh basil chopped
  • Salt to taste
• 2

  Heat a large, heavy pot over high heat.

• 3

  Add the olive oil, ground venison, salt, and pepper and cook, stirring with a wooden spoon, until the meat is browned.

• 4

  Add the onion, carrot, celery, garlic, and chili flakes and cook, stirring occasionally, for 2 minutes. Add the stock, white wine, tomato sauce, rosemary, and thyme. Reduce the heat to medium-low and simmer, uncovered, until the sauce has thickened, 45 to 60 minutes.

• 5

  Remove the sauce from the heat, discard the thyme and rosemary stems, and keep warm while you cook the pasta.

• 6

  In a separate large pot of boiling salted water, cook the pasta until al dente. The pasta will continue to cook when tossed in the sauce, so do not overcook it.

• 7

  Drain the pasta, return it to the pot, and toss with 2 ladlefuls of sauce, the butter, basil, and Parmesan.

• 8

  Serve in warmed bowls with more sauce and Parmesan on top, as desired.

  Sauce can be made 4 days ahead. Cover and chill.