Venison Bolognese

A very simple yet delicious and hearty supper, leaner than beef with a richer taste. To make it super healthy switch the pappardelle for courgetti.

Prep: 10 mins | Cook Time: 65 mins | Serves: 4

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INGREDIENTS

• 4 x tbsp olive oil

• 2 x medium onions, finely chopped

• 2 x garlic cloves, finely chopped

• 500g minced venison

• 300ml red wine or port

• 1 x tsp dried oregano

• 2 x tbsp tomato purée

• 10g beef stock cube, crumbled

• 300ml game stock or chicken stock

• 400g can chopped tomatoes

• 2 x tsp cornflour, mixed with 4 x tbsp cold water

• salt and freshly ground black pepper

• 500g cooked pappardelle pasta 

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METHOD

1. Heat: the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.

   
   

2. Add: the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned.

   
   

3. Then: add the red wine or port and simmer until it has reduced by about a third.

   
   

4. Put in: the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.

   
   

5. Stir in: the cornflour mixture and cook until slightly thickened, then season to taste.

   
   

6. Spoon: over the warm pappardelle to serve. For an extra kick sprinkle chili flakes on top.