The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
British Venison Bolognese with Penne & Tenderstem Broccoli
Our classic bolognese sauce but with juicy British venison mince. Lentils, sundried tomatoes and courgettes make up the rich tomato sauce. Sundried tomato and garlic and rosemary add deep flavours. Vibrant tenderstem broccoli on the side to up the greens. And brown rice penne to lap up the flavour. Buon appetito!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 240g Tenderstem broccoli
- 2 carrot
- 200g baby tomatoes
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 400g British venison mince
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 400g passata (tomatoes, salt, citric acid)
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 1 handful of fresh flat-leaf parsley
- 1 courgette
Nutritional Information
Calories: 636
Protein: 37g
Carbs: 76g
Fat: 19g
British Venison Bolognese with Penne & Tenderstem Broccoli
Our classic bolognese sauce but with juicy British venison mince. Lentils, sundried tomatoes and courgettes make up the rich tomato sauce. Sundried tomato and garlic and rosemary add deep flavours. Vibrant tenderstem broccoli on the side to up the greens. And brown rice penne to lap up the flavour. Buon appetito!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a grater, tongs, a measuring jug & a sieve
Prep & soften the veg
- Coarsely grate the carrots. Dice the courgette into 1cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the venison and cook for 3 mins, breaking the mince up with a wooden spoon, until browned. Season with salt and pepper
- Add the carrot and courgette and cook for 4-5 mins, until the veg has softened
Simmer simmer
- Meanwhile, drain and rinse the lentils. Halve the tomatoes. Roughly chop the parsley
- Add the tomatoes, garlic herb paste and sundried tomato paste to the venison pan. Cook for 1 min, then add the passata, stock powder, lentils, half the parsley and 100ml water
- Simmer for 7-10 mins, until the sauce thickens
Cook the penne & broccoli
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins, until cooked
- Trim the broccoli, then add to the saucepan in the final 3-4 mins of cooking. Once cooked, remove the broccoli using tongs, then drain the pasta and toss with 1 tsp oil
Plate up
- Season the bolognese to taste
- Serve the penne into bowls, topped with the venison bolognese. Serve the broccoli alongside. Sprinkle over the remaining parsley
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