Raccoon Ragu with Basil Cream Sauce

1.In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add the raccoon meat and brown on all sides. Remove the meat and set aside.

2.In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3.Return the browned raccoon meat to the pot. Pour in the crushed tomatoes and chicken broth. Stir in the oregano, thyme, red pepper flakes, salt, and pepper. Bring to a simmer.

4.Cover the pot and reduce the heat to low. Let the ragu cook for 2-3 hours, stirring occasionally, until the raccoon meat is tender and easily shredded.

5.Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the sauce.

6.In a separate saucepan, heat the heavy cream over low heat. Stir in the chopped basil and season with salt and pepper. Allow it to warm through, but do not boil.

7.Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.

8.To serve, place a portion of pasta on each plate, top with the raccoon ragu, and drizzle with the basil cream sauce. Finish with grated Parmesan cheese on top.