Venison and Beef Bolognaise with Quinoa Rice Spaghetti

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Toss pumpkin on prepared tray with a drizzle of olive oil and season with salt. Roast for about 20 minutes, until tender. Turn once during cooking.
3. Finely dice or grate onion; grate carrot; mince garlic. When pumpkin has 15 minutes cook time remaining, cook spaghetti in pot of boiling water for 13–15 minutes, until just tender. Stir occasionally. Drain and return to pot with a drizzle of olive oil to prevent sticking. Cover to keep warm.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince for about 5 minutes, breaking up as it cooks, until browned. Add onion, carrot, garlic and dried herb mix and cook for 3–4 minutes, until veggies are soft. Add wine/first measure of stock and cook for 1 minute, until evaporated.
5. Add tomato paste, tomatoes, remaining stock, balsamic vinegar, salt and tomato sauce to pan with mince/veggie mixture. Reduce heat to medium-high and simmer for about 5 minutes, until sauce is reduced and thickened slightly. Stir occasionally.
6. Roughly chop spinach leaves then gently fold through bolognaise sauce, along with roasted pumpkin. Continue to simmer for a further 1 minute, until spinach has wilted. Season to taste with salt and plenty of freshly ground black pepper.
7. Divide quinoa rice spaghetti between plates and spoon over venison and beef bolognaise sauce. Crumble over feta and garnish with basil. Drizzle with a little extravirgin olive oil, if desired.