Thanks to Giles Babb Read more [...]
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
- Peel and finely chop the garlic, onions, carrots and celery.
- 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 .
- 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.
- Then add the chopped tomatoes, Passata, tomato purée and stock cube.
- 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.
- 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)
- 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