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.
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spaghetti(ContainsGlutenMay be presentSoy, Egg)
venison & beef mince
beef-style stock powder
tinned cherry tomatoes
Nan's special seasoning
grated Parmesan cheese(ContainsMilk)
• Bring a medium saucepan of salted water to the boil. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain spaghetti 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.
• 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 a 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 the heat, then add the butter and brown sugar and stir to combine. Season, then add cooked spaghetti and gently toss to combine. Set aside. • Meanwhile, roughly chop the tomato. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add rocket leaves and tomato, then toss to coat.
TIP: Add a dash more pasta water if the sauce is dry.
• Divide beef, venison and cherry tomato bolognese between bowls. • Sprinkle with grated Parmesan cheese. Serve with tomato salad.