1 carrot, peeled
2 celery sticks
4 garlic cloves
6–8 dried porcini mushrooms, rehydrated in boiling water then drained and chopped
1 onion, peeled and halved
small bunch fresh thyme
500g/1lb 2oz dried bucatini pasta
1 bay leaf
2 juniper berries, crushed
freshly grated nutmeg
3 tbsp tomato purée
50g/1¾oz unsalted butter
400ml–500ml/14–18fl oz whole milk, enough to almost cover
2–3 Parmesan rinds
100²µ/3½´Ç³ú Parmesan, grated
800g/1lb 12oz minced venison