Venison Spag Bol

Name: Venison Spag Bol with Spinach and Carrot
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 7.5 Worcester Sauce; 200 Venison Mince; ½ Dried Italian Herbs; 150 Wholewheat Spaghetti; 14 Red Wine Stock Paste; 1 Tomato Passata; 1 Carrot; 125 Baby Spinach; 100 Water

with Spinach and Carrot

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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/

Tags:

Calorie Conscious

Allergens:

Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

200

Venison Mince

Dried Italian Herbs

150

Wholewheat Spaghetti

Red Wine Stock Paste

(Contains: Sulphites)

Tomato Passata

Carrot

125

Baby Spinach

Not included in your delivery

100

Water

Nutritional information

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.

Utensils

•Grill Pan

•Medium Saucepan

•Sieve

•Chopping Board

Instructions

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!