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HOW TO

“Delicious, hearty and heavy-hitting, this is a ballsy dish that uses venison at the height of its season.”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea. 
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm. 
  4. Tease the rigatoni apart in the event that they have clumped at all. 
  5. Plunge into the boiling water for 2 minutes. 
  6. Meanwhile, warm the supplied pasta water and venison bolognese together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks. 
  7. Drain the rigatoni thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil, the liquid should reduce and enrich. It will be ready moments later when you have a wonderful glossy mix of pasta and sauce.
  8. Carefully transfer to a warm bowl and sprinkle with the smoked focaccia crumb and parmesan.

ALLERGENS

 

Gluten, Egg, Sulphites, Celery, Lactose (note that Gluten-free flour is used in our gluten-free version)

“Delicious, hearty and heavy-hitting, this is a ballsy dish that uses venison at the height of its season.”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil. Add your bay leaf from the box.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea. 
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm. 
  4. Tease the rigatoni apart in the event that they have clumped at all. 
  5. Plunge into the boiling water for 2 minutes. 
  6. Meanwhile, warm the supplied pasta water and venison bolognese together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks. 
  7. Drain the rigatoni thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil, the liquid should reduce and enrich. It will be ready moments later when you have a wonderful glossy mix of pasta and sauce.
  8. Carefully transfer to a warm bowl and sprinkle with the smoked focaccia crumb and parmesan.

ALLERGENS

 

Gluten, Egg, Sulphites, Celery, Lactose (note that Gluten-free flour is used in our gluten-free version)

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