Lean, rich and mildly gamey, our premium venison mince adds a beautiful depth of flavour to this bolognese recipe. Seasoned with Italian herbs, Worcester sauce and red wine stock, Chef Lizzie’s take on this classic pasta dish is a real weeknight treat. To learn more about our venison supplier, make sure you head to our blog: https://blog.hellofresh.co.uk/
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Italian Style Herbs
Red Wine Stock Paste(ContainsSulphites)
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.
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.
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.
a) Meanwhile, trim and grate the carrot on a coarse grater (no need to peel).
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).
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!