Venison Ragu { Slow Cooker or Hob }

FOR THE RAGU

• 2 tbsp olive oil
• 1,3 lbs ground venison farmed venison or deer meat, 600g), venison mince
• 2 Italian sausage casing removed * see note 1
• 1 white onion , finely diced
• 2 celery finely diced, ribs
• 2 carrot finely diced
• 3 garlic minced, cloves
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper ground
• 1 tsp sugar
• 2 tbsp tomato paste (tomato purée)
• 14 oz canned tomatoes finely chopped, 400g
• 1/4 cup white wine or red wine, 60 ml
• 1 cup beef broth see note 2, 250ml) or beef stock
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 2 bay leaf
• ½ cinnamon stick
• Parmesan rind small piece

TO SERVE

• flat leaf parsley
• Parmesan Cheese or Grana Padano cheese, grated
• salt to taste, freshly ground
• black pepper to taste, freshly ground