Easy Venison, Beef & Cherry Tomato Bolognese
with Trottole & Parmesan
Packed with the rich flavours of a classic Italian tomato sauce, you'll find it hard to believe this venison and beef bolognese didn't involve hours of cooking. Plus, with thin strips of leek hidden in the sauce, it creates a beautifully textured and mouth-watering meal everyone will love.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Trottole
(Contains Gluten; May be present Soy. )
1
leek
1 packet
Venison & Beef Mince
1 sachet
beef-style stock powder
1 tin
tinned cherry tomatoes
1
pear
1 bag
salad leaves
3 clove
garlic
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Cook trottole in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain trottole and return to saucepan. Drizzle with olive oil to prevent pasta from sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice the white and light green parts of the leek. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook leek until slightly softened, 3-4 minutes. • Add venison & beef mince and cook, breaking up with a spoon, until just browned, 3-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes
• Add Nan’s special seasoning, beef-style stock powder, tinned cherry tomatoes and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook, stirring, until slightly reduced, 2-3 minutes. • Remove from the heat, then add the butter and brown sugar and stir to combine. Season, then add cooked trottole and gently toss to combine. Set aside. • Meanwhile, thinly slice pear. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add rocket leaves and pear, then toss to coat.
TIP: Add a dash more pasta water if the sauce is dry.
• Divide beef, venison and cherry tomato bolognese between bowls. • Sprinkle with grated Parmesan cheese. Serve with pear salad.