Easy Venison & Beef Bolognese
with Orecchiette, Cherry Tomatoes & Parmesan
- Gluten
- Milk
- Soy
- Eggs
- May contain traces of allergens
Packed with the rich flavours of a classic Italian tomato sauce, you'll find it hard to believe this venison and beef bolognese didn't involve hours of cooking. Plus, with thin strips of leek hidden in the sauce, it creates a beautifully textured and mouth-watering meal everyone will love. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
orecchiette
(Contains: Gluten; May be present: Soy, Eggs)
1
leek
1 packet
Venison & Beef Mince
1 sachet
beef-style stock powder
1 tin
tinned cherry tomatoes
½
pear
1 bag
salad leaves
3 clove
garlic
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Cook orecchiette in boiling water over high heat, until ‘al dente’, 8 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain orecchiette and return to saucepan. Drizzle with olive oil to prevent pasta from sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, thinly slice the white and light green parts of leek. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • Add venison & beef mince and cook, breaking up with a spoon, until just browned, 3-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes.
• Add Nan’s special seasoning, beef-style stock powder, tinned cherry tomatoes and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook, stirring, until slightly reduced, 2-3 minutes. • Remove from heat, then add the butter and brown sugar and stir to combine. Season, then add cooked orecchiette and gently toss to combine. Set aside. • Meanwhile, thinly slice pear (see ingredients) into wedges. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add salad leaves and pear, then toss to coat.
TIP: Add a dash more pasta water if the sauce looks dry.
• Divide venison, beef and cherry tomato bolognese with orecchiette between bowls. • Sprinkle with grated Parmesan cheese. Serve with pear salad. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
