6 servings
Prep: 15 mins,
Cooking: 3 hrs
This Bolognaise is made with the richest, best-tasting venison available at Checkers all year round. PARTNER CONTENT with Checkers.
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Ingredients (18)
olive oil — for frying | |
1 | onion — peeled and finely chopped |
2 | carrots — peeled and finely chopped |
2 | celery stalks — finely chopped |
2 | garlic cloves — crushed |
6 | sprigs of thyme |
2 | bay leaves |
1 | dried mushrooms — (forest) |
1 cup | beef stock |
500 g | venison boerewors |
1/4 cup | red wine |
2 cup | tomato purée |
salt and freshly ground peper | |
ground nutmeg — pinch | |
fish sauce — dash, to taste | |
500 g | — fettuccine |
50 g | parmesan |
30 g | basil leaves |
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