Memories and stories are made in the kitchen. – Unknown

Winter has settled over the Kalahari, bringing with it chilly days and long, quiet nights that I’ve come to cherish. There’s something about this season that encourages me to slow down—to immerse myself in books, indulge in the art of slow cooking, and reflect on this new chapter of my life as an empty nester and full time farm wife.

Recently, I stumbled upon an intriguing concept: the “signature story.” What exactly does that mean? Essentially, it’s a narrative drawn from our personal and professional experiences, a story that encapsulates who we are and what we stand for. It’s a tale that sets us apart, resonating deeply with others when shared thoughtfully.

As I ponder this idea, I find myself asking: What story defines my life? Which pivotal moments have shaped the person I am today and influence the path I’m walking, even (and especially now) here in the Kalahari? Our personal narratives hold immense power—they shape our identity, influence our decisions, and ultimately determine our legacy.

Here, in the serene solitude of our farm in the Kalahari, I realize I have a story to tell—a story I’m determined to live fully and leave behind as my legacy. Every one of us possesses a unique voice, a tale that only we can tell. As I check on my simmering ragu in my Kalahari kitchen, I’m reminded of the significance of my story and grateful for knowing the Author of my life’s journey.

After all, as the Psalmist beautifully expressed, each day of our lives is written even before one comes to be.

All the days ordained for me were written in Your book before one of them came to be.-Psalm 139:16

Winter Warmth: Venison Ragu Served with Pasta

Ragu is one of those recipes that really showcases the beauty of Italian cooking – everyday ingredients, fast preparation, leave it to cook long and slow and you end up with a delectable dish that tastes absolutely luxurious. Ragu is a broad term that describes a rich, slowly cooked Italian meat sauce. It’s hearty, intensely flavourful, & always all about the meat. This recipe makes enough sauce to serve 8 and freezes great.

Ragu Meat Sauce

Ingredients

• 1.2kg of  slow cooking beef (I use kudu or gemsbuck), cut into 4–6 large piece
• 3 tablespoons olive oil, divided
• 3 large carrots, peeled as desired & diced
• 1 stalk celery, finely diced
• 1 large yellow onion, finely diced
• 8 cloves garlic, finely chopped or grated
• 1 cup of tomato paste (or use a tin of tomato puree)
• 1 cup dry red wine
• 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves & 12 sprigs fresh thyme
• 2 dried bay leaves
• 3 cups of crushed tomatoes
• 2 cups beef broth/beef stock
• salt & ground black pepper, to season

TO SERVE

500g pappardelle (or pasta of choice) or gnocchi
½ cup heavy cream
½ cup grated parmesan
for serving, as desired: grated parmesan, finely chopped fresh basil or parsley, crushed red pepper flakes, etc.

Instructions

• Brown the meat: Add 2 tablespoons of the olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the surface of the beef as dry as possible, then generously season with 2 teaspoons salt & ground black pepper as desired. Once the oil in the pot is hot, carefully add in the seasoned meat. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning).Cook for 3-4 minutes per side, until nicely browned. Transfer the browned meat to a plate & set aside. Repeat, as necessary, with any remaining meat.
• Add the remaining 1 tablespoon olive oil to the same pot used to brown the meat. Once hot, add the carrot, celery and onion and season with 1 teaspoon salt & ground black pepper as desired. Stir to combine & cook, stirring occasionally, until deeply browned, 15-20 minutes. If the vegetables begin to brown too quickly, reduce heat to medium or medium-low.
• Add the garlic to the pot with the vegetables. Cook until fragrant, stirring constantly, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the vegetables. Cook 2-3 minutes, until browned. Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed.
• Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves. Add the crushed tomatoes, beef stock and browned meat. Stir to combine. Bring the mixture to a boil. Reduce heat to a low.
• Cover & simmer, stirring occasionally, for 4-5 hours, or until the meat is fall-apart tender. (You can also use your slowcooker if preferred).If the ragu sauce begins to reduce too much (i.e. it loses too much of its liquid too quickly), add in a splash more water or wine &/or reduce the heat further.
• After the 4-5 hours, carefully transfer the braised meat to a plate or cutting board. At this point, you can remove & discard the spent herbs and bay leaves from the pot, as well. Use tongs or 2 forks to shred the meat into bite-sized pieces. Return the shredded meat to the pot with the ragu sauce. Stir to combine. Simmer on low heat while preparing your pasta. Or you can cool the meat sauce and freeze it at this stage.
• Boil your choice of pasta. Generously season boiling water with salt & cook the pasta to al dente according to the package directions. Before draining, carefully dip a liquid measuring cup into the pot to save some starchy cooking water. From there, drain the pasta but do not rinse it.
• As the pasta cooks, finish the ragu by stirring in half a cup of heavy cream and grated parmesan. 
• Add the cooked pasta to the ragu & simmer. Add the pasta to the ragu sauce, tossing it well to coat evenly. From there, adjust: if things seem a little too thick, loosen them up with a splash of the reserved pasta cooking liquid; if things feel a little too loose, sprinkle in an extra handful of parmesan or crank up the heat for a more vigorous simmer.
• Allow everything to meld together over medium-low heat for a few minutes to create the perfect braised ragu pasta.

Serving this winter ragu with pappardelle is my all-time favourite, but this sauce pairs beautifully with any variety of pasta, gnocchi, polenta, or even mashed potatoes . Enjoy with a glass of bodied red wine and crusted bread!

I cannot wait for you to try this Winter Venison Ragù recipe! It’s low-effort, high-reward goodness, & you’ll be stunned by its restaurant-worthy flavour. I am pretty sure you’re going to love it just as much as I do.- Aldalene