Venison bolognese recipe
 A rich and silky-smooth Italian bolognese, best served with bucatini – a long, hollow pasta – to soak up all the sauce. 1 onion, peeled and halved1 carrot, peeled 2 celery sticks4 garlic cloves6–8 dried porcini mushrooms, rehydrated in boiling water then drained and chopped2–3 Parmesan rinds small bunch fresh thyme 2 juniper berries, crushed 1 bay leaf 800g/1lb 12oz minced venison3 tbsp tomato purée 400ml–500ml/14–18fl oz whole milk, enough to almost cover50g/1¾oz unsalted butterfreshly grated nutmeg 1 onion, peeled and halved 1 carrot, peeled 2 celery sticks 4 garlic cloves 6–8 dried porcini mushrooms, rehydrated in boiling water then drained and chopped 2–3 Parmesan rinds small bunch fresh thyme 2 juniper berries, crushed 1 bay leaf 800g/1lb 12oz minced venison 3 tbsp tomato purée 400ml–500ml/14–18fl oz whole milk, enough to almost cover 50g/1¾oz unsalted butter freshly grated nutmeg 500g/1lb 2oz dried bucatini pasta100g/3½oz Parmesan, grated 500g/1lb 2oz dried bucatini pasta 100g/3½oz Parmesan, grated Method To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together.Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften.Add the venison and mix well, breaking up with a wooden spoon.Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender.Stir the butter into the bolognese and grate over a little nutmeg just before serving.When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top. To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together. To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together. Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften. Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften. Add the venison and mix well, breaking up with a wooden spoon. Add the venison and mix well, breaking up with a wooden spoon. Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender. Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender. Stir the butter into the bolognese and grate over a little nutmeg just before serving. Stir the butter into the bolognese and grate over a little nutmeg just before serving. When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top. When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top.