Venison Mince Spag Bol with Bonus Veggies

This recipe is probably one of my children’s favourite meals. 

If they knew how many veggies were in this, it probably wouldn’t be! I used to cook off all the vegetables then blend them together, but now my children are older they like the idea of more chunky-style veggies (though not as many as I sneak in).  

I use venison mince, at most supermarkets now, as it’s leaner – and with the added veggies you can make several portions.

You can find more ideas for what to do with extra mince in my cookbook Waste Not Want Not, which comes out in April this year.

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Venison Mince Spag Bol with Bonus Veggies

You Will Need:
Clean hands

Chopping board and knife

Grater

Large stove-top dish

Pot for cooking the pasta

Wooden spoon

This recipe serves 8 to 10 people, so you can make enough for two family meals.

Handy Tip: Remember to keep any odds and ends of veggies for your ‘stock box’ to cook up a stock or broth.

Ingredients

2 tbs olive oil

1 onion (any onion will do – I used a brown onion, finely sliced)

1 leek, washed, halved and finely sliced (save the tough green ends for your stock box)

1–2 grated carrots

1–2 stalks celery, washed and finely chopped

1 cup veggies, chopped (rummage around in your fridge or freezer for veggies that need to be used up. I used frozen cauliflower and broccoli, but you could use peas, corn, chopped mushrooms, grated zucchini… whatever you have!)

500g venison mince (you can use beef mince if you prefer)

1 can chopped tomatoes

2 cups stock (I used chicken stock, but beef or vegetable will do)

Worcestershire sauce (a good dash or two!)

500g packet of pasta -  spaghetti is ideal, but any pasta works

salt and pepper, to taste

Tip: To save extra cooked pasta for another meal, allow it to cool and add a little olive oil, then store it in an airtight container in the fridge.

Method:

Heat the olive oil on a medium heat in the pan on the stove top.

Add the onion and leek and sauté for a few minutes.

Add the grated carrot, chopped celery and the rest of the veggies.

Sauté till soft, then push the veggies to one side of the pan so they are not on the heat.

Add the mince and brown off on a medium to high heat.

Once browned, mix the sautéed veggies back in.

Add the can of tomatoes, mix in well and cook for about 1–2 minutes on a medium to high heat.

Season to taste.

Add the stock and stir in well and simmer till mostly absorbed, stirring frequently, for about 10 to 20 minutes, depending how much time you have.

I add the Worcestershire sauce here, stir in well.

 Your sauce should stay juicy looking – if it starts to dry out and you have run out of stock, add a little of the pasta water, about quarter to half a cup. This not only adds flavour but helps hold the sauce together.

While the sauce is simmering, cook your pasta to the packet instructions – remember, the water should be as salty as the Mediterranean sea and on a rollocking boil when you put the pasta in!

Serve in bowls with a little grated cheese: it will be hot, so allow it to cool a little before you eat.

Put any leftover mince and/or pasta in a dish with a sealable lid, allow it to cool and then refrigerate for lunch or freeze for another dinner.