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Prep. 10 mins.
Cook Time. 30 mins.
Serves 6.
Ingredients.
800 g Pheasant mince
4 banana shallots, diced
3 garlic cloves, minced
2 tins chopped tomatoes
150 g tomato purée
2 tbsps Italian mixed herbs
Handful cherry tomatoes, halved
Handful fresh basil, ripped
Parmesan
Olive Oil
200 g smoked bacon lardons
Spaghetti (60g per person)
Pheasant & Bacon Bolognese
Method.
Start off by preparing your shallots, garlic and tomatoes then place to one side.
Bring a large pan of salted water to the boil and cook your pasta as per packet guidelines
In a large frying pan, heat up some olive oil then transfer your shallots, garlic and lardons into the pan and gently brown. Next add your pheasant mince and brown for a couple of minutes.
Add your tinned tomatoes, purée, herbs and gently simmer until the sauce thickens. Taste the sauce as you go along and add season to your liking (At this point I add my halved cherry tomatoes and stir them into the mix)
Sprinkle a handful of freshly ripped Basil and freshly grated Parmesan on top.
Serve hot.
