Venison and Beef Bolognaise with Spinach Spaghetti and Feta

Steps

1. a medium pot of salted water to the boil.
2. Heat a drizzle of oil in a fry-pan (with lid) on medium-high heat. Cook mince with a pinch of salt for 3–4 minutes, until browned, breaking up with a wooden spoon as it cooks.
3. While mince cooks, finely dice onion; grate carrot and courgette; mince garlic. Add all to pan with dried herb mix and cook for 2–3 minutes until veggies are soft. Add wine/first measure of stock and cook for 1 minute, until liquid has evaporated.
4. Add tomato paste, tomatoes, remaining stock, sugar, balsamic vinegar, tomato sauce and salt to pan. Reduce heat to medium, cover and simmer, stirring occasionally, until sauce is reduced and thickened slightly, about 5 minutes.
5. Remove tough stalks from silverbeet and discard; finely slice leaves until you have 1½ cups worth. Fold through sauce and simmer, still covered, for a further 3–4 minutes, until silverbeet has softened. Season to taste with pepper.
6. Separate strands of spaghetti and cook in pot of boiling water for 2–3 minutes, until just tender. Stir occasionally to prevent strands sticking together. Drain, return to pot and drizzle with a little olive oil to prevent sticking.
7. Divide spinach spaghetti between plates and spoon over venison and beef bolognaise sauce. Crumble over feta cheese and garnish with parsley. Drizzle with a little extra-virgin olive oil, if desired.