Venison Bolognese with Fresh Spinach Spaghetti and Feta

Steps

1. Prep veggies Bring a large pot of salted water to the boil. Finely dice onion, grate carrot and courgette. Grate second courgette and set aside separately.
2. Cook Bolognese Heat a drizzle of oil in a large fry-pan on high heat. Cook mince for about 4 minutes, until browned. Add onion, carrot, first courgette, garlic and dried herb mix and cook for 3 minutes, until veggies are tender.
3. Add wine/first measure of stock and cook for 1 minute, until evaporated. Add tomato paste, canned tomatoes, remaining stock, sugar, vinegar, tomato sauce and 1 tsp salt. Reduce heat to medium, and simmer for about 5 minutes until sauce has thickened slightly.
4. Cook pasta Separate strands of spaghetti and cook in pot of boiling water for 2–3 minutes or until just tender, stir to ensure strands don’t stick together. Drain, return to pot and stir through second courgette and drizzle with a little olive oil to prevent sticking.
5. Serve spaghetti topped with Bolognese sauce. Crumble over feta. Drizzle with a little extra-virgin olive oil, if desired.