Beef & Venison Bolognese with Pulse Pasta, Basil & Feta

Steps

1. Before you start. Bring a pot of salted water to the boil.
2. Prep & cook Bolognese. Prep onion, mushrooms, garlic and carrot. Heat oil in a fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often, until starting to soften. Add mushrooms and continue to cook, stirring often, for 2-3 minutes, until mushrooms are soft.
3. Add beef and venison and Italian spices. Increase heat to high and cook for 3-4 minutes, until browned, breaking up as it cooks. Add tomato paste, garlic and carrot. Stir to combine and cook for about 2 minutes, until carrot has softened.
4. Add all remaining Bolognese ingredients to pan with a pinch of salt, stir to combine and bring to a simmer. Reduce heat to low-medium and cook for 10-12 minutes, or until sauce has thickened and vegetables are tender. Season to taste with salt and pepper.
5. Cook pasta. Cook pasta in pot of boiling water for 7-8 minutes for al dente. Drain pasta and return to pot. Add 1 Tbsp hot water if pasta starts to stick together.
6. Prep courgette & basil. Toss courgette, feta and basil in a bowl and season to taste with salt and pepper.
7. Finish Bolognese. Toss pasta through Bolognese sauce and season to taste with salt and pepper.
8. Serve. Bolognese and pasta topped with courgette and basil.