Who doesn’t love a good spaghetti bolognese or spag bol, as it is known in our house? While it is possible to make spaghetti bolognese with almost any minced meat, in our household, our go-to mince is game meat. Venison, kangaroo, or buffalo meat minced together with a generous lashing of pork fat (want to learn how to make your own game mince?). Even better is when you mix all the game meats together with a bit of pork belly… Delicious!
I have a couple of signature dishes, and spaghetti bolognese with venison is definitely one of my favourites.
If you happen to give it a try, let me know what you think.
Spaghetti bolognese ingredients:
- 1 tablespoon olive oil
- 1kg venison mince
- 5 x brown onions, diced
- 3 x sticks celery, sliced
- 2 x cloves garlic, minced
- 1/2 red capsicum, diced
- 2 x 400g cans diced tomatoes
- 1 x 680g jar of tomato passata
- 2 tablespoons tomato paste
- 1 litre chicken or beef stock
- 1 tablespoon rock salt (or to taste)
- 1 teaspoon cracked pepper
- 1 teaspoon ground coriander seeds (not coriander leaves or stems)
- 1 teaspoon ground chilli
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon thyme
Spaghetti bolognese method:
To make spaghetti bolognese, heat olive oil in a large pot and add diced onions, cooking through until slightly caramelised on the bottom of the pan. Add garlic and capsicum and cook until translucent.
Next, add the venison meat, stirring until browned and cooked.
Add tomato paste, canned tomatoes, passata and stock, mixing through until combined.
Add sliced celery, salt, pepper, ground coriander, chilli, rosemary, oregano and thyme, cooking over a medium heat for 5 minutes.
Reduce heat to low and simmer for 20 – 30 minutes, stirring occasionally.
Serve with pasta of your choice and grated cheese.
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