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    Thanks to Giles Babb & the BlueBell in Emsworth for this recipe, a twist on the traditional Spaghetti Bolognese. Giles uses Venison mince as it’s lean, healthy and gives a deep rich flavour. You can buy venison locally from the Stansted Farmshop. This is a great recipe to make with the kids and Giles had the help of his little sous chef Micheal to complete the recipe.


    • 3 cloves of garlic (IOW Garlic Farm)
    • 1 white onion
    • 1 red onion
    • 2 Carrots
    • 1 stick of celery
    • 2 sprigs of fresh thyme
    • Rapeseed oil
    • 500 g minced venison
    • 300 ml red wine
    • 1 x Beef stock cube
    • 1 x 500g Isle of Wight Tomato Passata
    • 1 x 400 g tin of chopped tomatoes with herbs
    • 2 x tablespoon of tomato purée
    • 500 g dried spaghetti
    • Cornish Sea Salt
    • Freshly ground black pepper
    • Parmesan cheese



    1. Peel and finely chop the garlic, onions, carrots and celery.
    2. Heat a splash of oil in a casserole pan on a medium heat, add garlic, onion carrots and celery. Cook for 5 minutes, or until softened, stirring occasionally then add the thyme .
    3. Add the minced venison, breaking it apart with the back of a spoon, then cook for 3 to 4 minutes, or until starting to brown, then pour in the wine. Leave to reduce by half.
    4. Then add the chopped tomatoes, Passata, tomato purée and stock cube.
    5. Cover with a lid then simmer on low heat for an hour , giving it a stir occasionally. If it looks a little dry, add a splash of water. Season with Cornish sea salt and freshly ground black pepper.
    6. Cook the spaghetti in boiling salted water according to the packet instructions. Once cooked drizzle with some rapeseed oil (or if naughty knob of English butter, and season to taste)
    7. Divide the spaghetti between bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan For wine suggestions contact @hermitagecellar

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