Venison Bolognese Pappardelle with Kale and Vermont Shepherd Cheese Recipe

Name: Venison Bolognese Pappardelle with Kale and Vermont Shepherd Cheese Recipe
Ingredients: 1 cup vegetable oil; ½ cup fresh sage leaves; Two 28-ounce cans of whole tomatoes; 5 tablespoons extra-virgin olive oil; 1 pound venison stew meat, coarsely ground; Sea salt and freshly ground black pepper; 2 cups finely diced onion; 1 small carrot, finely chopped; 1 celery stalk, finely chopped; ½ teaspoon finely chopped garlic; ¼ cup tomato paste; 1 ½ cups dry white wine; 1 tablespoon sugar; 1 bouquet garni (1 dark green leek leaf, 2 fresh rosemary sprigs, 2 fresh thyme sprigs, 4 fresh sage leaves, 1 bay leaf); 1 cup heavy cream; ½ bunch kale, leaves sliced into ½-inch strips (about 8 cups); 2 tablespoons unsalted butter; ¼ cup finely diced shallots; 1 pound fresh spinach and egg pappardelle; ¾ cup grated Vermont Shepherd Farm’s cheese (or another raw sheep’s milk cheese)