This rich and flavourful Venison Spaghetti Bolognese is a delicious take on the classic dish, using venison mince for a wild twist. With smoky paprika, sundried tomatoes, red wine, and herbs, this hearty recipe creates a deep, savoury sauce perfect for pairing with spaghetti and a big topping of Parmesan cheese.
Ingredients
- 500 g venison mince
- 1 brown onion, diced
- 1 leek, diced
- 3 garlic cloves, minced
- 1 sprig rosemary, chopped
- 1 red chilli, chopped
- 1 rasher bacon, diced
- 10 sundried tomatoes, minced
- 175 ml red wine
- 2 tins whole tomatoes in juice
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 salt & pepper to taste
- 300 g spaghetti
- 1 cup parmesan cheese, for serving
- 1 handful fresh basil, for serving
Instructions
- Sauté the vegetables and bacon: In a large pan, fry the diced onion, leek, garlic, chilli, rosemary, and bacon for about 10 minutes until it's soft and smelling good!
- Cook the venison: Add the venison mince and sundried tomatoes to the pan and cook until the mince is browned.
- Deglaze and season: Pour in the red wine and let it cook off a bit, then add the whole tomatoes, cumin, and smoked paprika. Season generously with salt and pepper.
- Simmer the sauce: Cover the pan, reduce the heat, and simmer for 2 hours, stirring every now and then.
- Thicken the sauce: Uncover the pan, turn up the heat slightly, and cook for an additional 10–15 minutes to reduce the sauce.
- Cook the pasta: Meanwhile, cook the spaghetti in salted boiling water according to package instructions.
- Serve: Top the cooked spaghetti with the venison sauce, then garnish with Parmesan cheese and fresh basil.
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