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Venison Ragu

Venison Ragu

with Wholewheat Penne

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Looking for a tasty midweek dinner option? Try cooking up our Venison Ragu with Penne in just 20 minutes for a balanced and tasty dinnertime.

Tags:Low SaltLow Sat FatUnder 600 calories
Allergens:Cereals containing GlutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Venison Mince

200 grams

Wholewheat Penne

(ContainsCereals containing Gluten)

½ pot(s)

Italian Style Herbs

½ sachet

Worcester Sauce

(ContainsCereals containing Gluten)

1 pack(s)

Tomato Passata

½ pot(s)

Red Wine Stock Paste


1 unit(s)


1 bag(s)

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Energy (kcal)550 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate82 g
of which sugars15.0 g
Protein43 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle. While the kettle boils, heat a drizzle of oil in a large frying pan on medium-high heat. b) Add the venison mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins. IMPORTANT: The venison mince is cooked when it is no longer pink in the middle. c) Pour the boiling water from your kettle into a large saucepan and return to the boil with a pinch of salt for the pasta.


a) Add the pasta (see ingredients for amount) to the pan of boiling water and cook for 12 mins. b) Drain in a colander when cooked.


a) Stir the Italian herbs into the venison, then add the Worcester sauce, tomato passata, red wine stock and water (see ingredients for amount). Stir to dissolve the red wine stock. b) Bring to the boil then reduce the heat and simmer until thick and tomatoey, 5 mins.


a) Meanwhile, trim and grate the carrot on the coarse side of your grater (no need to peel).


a) When the sauce is nice and rich, stir through the grated carrot. b) Cook for another 2-3 mins. Season to taste with salt, pepper or a pinch of sugar (if you have any).


a) Stir the spinach through the bolognese a handful at a time to wilt it. b) Toss through the drained pasta. Tip: Add a splash of water if you need to loosen up the sauce. c) Serve in bowls. Dig in!