Weeknight Wild Venison Bolognese

Ingredients

• 500 g wild venison mince
• 15 ml olive oil
• 150 g onion, finely chopped
• 150 g carrot, coarsely grated
• 2 garlic cloves, finely chopped
• 20 g tomato purée
• 500 g passata
• 150 ml low-salt beef stock
• 1 tsp dried oregano
• 320 g dried spaghetti
• 40 g Parmesan, grated
• 10 g basil leaves
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Put a large pan of water on to boil for the spaghetti. Heat the oil in a wide saucepan and soften the onion and grated carrot for 5 minutes.

2. 2

   Add the garlic and mince. Cook for 7 minutes over a medium-high heat, stirring and breaking up the meat until evenly browned with no pink remaining.

3. 3

   Stir in the tomato purée, passata, stock, oregano, salt and pepper. Bring to a gentle boil, reduce the heat and simmer for 15 minutes, stirring from time to time.

4. 4

   While the sauce simmers, cook the spaghetti for the time given on the packet. Save a small mug of pasta water before draining.

5. 5

   Stir the sauce and use a clean food thermometer to check the centre in several places. The mince must have no pink, the sauce must be piping hot, and it must reach 70°C for 2 minutes. Allow longer if needed.

6. 6

   Toss the spaghetti into the sauce with a splash of the reserved pasta water. Divide between bowls and add the Parmesan and torn basil.