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Venison Spag Bol

Venison Spag Bol

VENISON SKU TO BECOME 200G

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

83 kcal

Protein

:

1.7g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Barley
Cereals containing gluten
Sulphites

Making it healthier by using venison, less pasta but bulking out the sauce with carrot and spinach.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

7.5 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

200 grams

Venison Mince

½ pot(s)

Dried Italian Herbs

14 grams

Red Wine Stock Paste

(Contains: Sulphites)

150 grams

Spaghetti

1 carton(s)

Tomato Passata

1 unit(s)

Carrot

125 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water

Nutritional information

Energy (kJ)345 kJ

Energy (kcal)83 kcal

Fat0.4 g

of which saturates0.1 g

Carbohydrate16.3 g

of which sugars9.5 g

Dietary Fibre2.7 g

Protein1.7 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Fill and boil your kettle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Add the venison mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins.

Pour the boiling water from your kettle into a large saucepan and return to the boil with a pinch of salt for the pasta.

2

Meanwhile, add the pasta (see ingredients for amount and remember we're watching calories here!) to the pan of boiling water and cook for 11 mins. Drain in a colander when cooked.

3

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.

Bring to the boil then reduce the heat and simmer until thick and tomatoey, 5 mins.

4

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

5

When the sauce is nice and rich, stir through the grated carrot.

Season to taste with salt, pepper or a pinch of sugar (if you have any).

6

Stir the spinach through the bolognese a handful at a time to wilt it.

Toss through the drained pasta. Tip: Add a splash of water if you need to loosen up the sauce.

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

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