HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVenison, Beef & Cherry Tomato Bolognese
Venison, Beef & Cherry Tomato Bolognese

Venison, Beef & Cherry Tomato Bolognese

with Spaghetti & Parmesan

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Packed with the rich flavours of a classic Italian sauce, you'll find it hard to believe this venison and beef bolognese didn't involve hours of cooking. Plus, silky baby spinach and grated carrot melt into the sauce, creating a mouth-watering meal everyone will love.

Tags:Kid Friendly

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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet


(ContainsGlutenMay be presentSoy, Egg)



3 clove


1 packet

venison & beef mince

1 sachet

Nan's special seasoning

1 sachet

beef-style stock powder

1 tin

tinned cherry tomatoes

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g



1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4020 kJ
Fat23.8 g
of which saturates12.3 g
Carbohydrate128 g
of which sugars18.2 g
Protein55.5 g
Sodium1160 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return the pasta to the saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the spaghetti is cooking, grate the carrot (unpeeled). Finely chop the garlic.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the venison & beef mince, breaking it up with a spoon, until just browned, 3-5 minutes. Add the carrot and cook until slightly softened, 2-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.


Add Nan's special seasoning, the beef-style stock powder, tinned cherry tomatoes and the reserved pasta water and cook, stirring, until slightly reduced, 2-3 minutes.


Remove the frying pan from the heat, then add the baby spinach leaves, butter and brown sugar and stir to combine. Season with salt and pepper. Add the cooked spaghetti and gently toss to combine.


Divide the beef, venison and cherry tomato bolognese between bowls. Sprinkle with the grated Parmesan cheese.