British Venison Bolognese with Penne & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

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

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	636Kcal
	417kJ	2662kJ
Fat	3.0g	19g
of which saturates	0.6g	4.0g
Carbohydrates	12g	76g
of which sugars	2.5g	16g
Protein	5.8g	37g
Salt	0.42g	2.7g
Fibre	2.4g	15g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

British Venison Bolognese with Penne & Tenderstem Broccoli

Prep time: 20 mins

Total time: 30 mins

Cuisine: Italian

Food group: Beef

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!

Cooking Instructions

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.

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