1. Heat a large pot or dutch oven to a medium-high heat and add a splash of olive oil.

2. Pat dry the venison and sear on both sides for about 3 minutes or until golden brown, then set aside.

3. Add a splash more olive oil, then add the garlic, onion, carrot and celery with a pinch of salt.

4. Lower the heat to medium and saute for about 4 minutes until tender.

5. Add the tomato paste and stir constantly for about 30 seconds.

6. Turn the heat up and then add the wine and deglaze the bottom of the pan with a wooden spoon.

7. Add the passata and return the venison to the pot.

8. Add the water until the venison is just covered, then add the herbs and bring to a simmer.

9. Place a lid on the pot and put it in the oven at 160C for 4-5 Hours.

10. Check the meat occasionally, when it is very tender and falls off the bone it is ready. 

11. Then with tongs and a fork flake up the meat and make sure it is well mixed through. 

12. For the white sauce, begin by melting the butter in a pot over a medium heat (You can start this about an hour from the meat sauce from being ready).

13. When the butter is melted add the mustard and flour, and with a wooded spoon quickly mix and cook the flour out until it has changed colour slightly.

15. Continue this process until all the milt is used and you have a smooth white sauce. 

16. Sprinkle in the grated cheddar and parmesan. When that becomes fully melted and smooth, adjust seasoning to taste and remove from the heat.

17. Use a piece of baking paper to cover the sauce, to prevent a skin from forming.

18. When both sauces are ready, take a baking dish and begin layering, starting with a layer of pasta sheets, followed by a very thin layer of white sauce and then the meat sauce. This should be repeated as many times as possible, but remember to save a larger amount of white sauce to finish on top.

19. Bake at 160C for about 30-40 minutes or until the cheese is golden brown and the pasta sheets are soft all the way through.