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Venison Spag Bol

Venison Spag Bol

with Spinach and Carrot
4.0(310)
Recipe Development Team
Recipe Development TeamUpdated on October 24, 2023
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Calories
: 
465 kcal
Protein
: 
40g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

200

Venison Mince

½

Dried Italian Herbs

150

Wholewheat Spaghetti

14

Red Wine Stock Paste

(Contains: Sulphites)

1

Tomato Passata

1

Carrot

125

Baby Spinach

Not included in your delivery

100

Water

Energy (kcal)465 kcal
Energy (kJ)1946 kJ
Fat4 g
of which saturates1 g
Carbohydrate65 g
of which sugars15 g
Protein40 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Grill Pan
•Medium Saucepan
•Sieve
•Chopping Board

Instructions

PDF
Fry the Venison
1

a) 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. 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.

Cook the Pasta
2

a) Add the spaghetti to the pan of boiling water. b) Cook until al dente, around 11 mins, then drain in a colander. c) TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

Make the Sauce
3

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

Grate the Carrot
4

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

Finish Up!
5

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

Combine and Serve
6

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 the venison bolognese in bowls, dig in and feel no guilt! ENJOY!

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