Home
Servings (6)
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients
800g Pheasant mince
4 banana shallots, diced
3 garlic cloves, minced
2 tins chopped tomatoes
150g tomato purée
2 tbsp Italian mixed herbs
Handful cherry tomatoes, halved
Handful fresh basil, ripped
Parmesan
Olive Oil
200g smoked bacon lardons
Spaghetti
Method
Start off by preparing your shallots, garlic and tomatoes then place to one side.
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 and 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 and cover with foil until you are ready to serve.
Whilst I have used spaghetti, any pasta will do so cook according to the guidel
