Venison Spaghetti Bolognese

You will need:

  • 1 Diced Brown Onion
  • 1 Diced Leek
  • 3-4 cloves of Garlic
  • 1 Sprig Rosemary Chopped
  • 1 Chopped Red Chilli
  • 1 Diced Rasher of Bacon
  • 10 Sundried Tomatoes
  • 500g Venison Mince
  • 175ml Red Wine
  • 2 Tins Whole Tomatoes in Juice
  • Salt & Pepper
  • 1 Tsp Cumin
  • 1/2 Tsp Smoked Paprika

Start by heating a big pan/pot and frying the onion, leek, garlic, chilli, rosemary, and bacon until cooked and soft – about 10 minutes. While that’s cooking, dice up the sundried tomatoes to a mince type consistency, or use a food processer. Add this, with the venison mince to the pot, and cook until all the mince is browned.

Season well and add the red wine and two tins of tomatoes. I use whole ones because someone once told me they put all the shit tomatoes in the diced cans. Mix this all through and add the cumin and smoked paprika.

Cover and turn down the heat. Let it bubble away for 20mins then give it a stir and leave it for a further 20mins. After 40mins uncover it, turn up the temp a little bit, and allow it to start cooking off some of the juice and thickening. Check the seasoning. At the same time get a pot of salty water on the boil and cook your pasta.

Once the pasta is cooked to your liking, serve it up topped with the meat sauce, parmesan cheese and chopped basil.

Venison Spaghetti Bolognese