Pasta, their is something very comforting about sitting down to a big bowl of hearty pasta after a long day at work. Been dreaming of a having rigatoni pasta and was leaving work the other day and venison mince caught my eye and well that, was that!
I’ve used venison with a tomato base and raisins for a bit of sweetness finished with some crunchy green beans and baby spinach. My partner and I were both pretty happy with the outcome but why don’t you be the judge and make it for yourself ?
500gm Venison mince
1/2 white onion, diced
1 tbsp. fresh garlic crushed
2 tbsp. oil
1c tin diced tomatoes
2 tbsp. tomato paste
1 continental beef stock jelly pot
1 cup. raisins
1/4 cup. red wine
1 tbsp. brown sugar
2 tbsp. Worchester sauce
500gm rigatoni pasta
salt and pepper
200gm green beans
1 1/2 cup baby spinach
- Heat frypan over medium to high heat add oil, onions and garlic until brown.
- Add chunks of venison mince and brown pieces season well.
- Add raisins, tomato paste, stock, sugar, Worchester sauce and red wine. Stir well to combine and add tin tomatoes, simmer for 30minutes over a low heat.
- Cook your rigatoni pasta in boiling well salted water for 11 minutes and drain keeping 1/2 cup of the cooking liquid.
- Blanch green beans in boiling water for 2 minutes and run under cold water to keep them nice and green.
- Add venison base to drained pasta with blanched green beans and baby spinach followed by the 1/2 cup of pasta water.
- Stir well to combine check and adjust your seasoning.