Pheasant Bolognese with bacon

Pheasant & bacon Bolognese

Keith Greig


800g pheasant mince
4 banana shallots, diced
3 cloves garlic, minced
200g smoked bacon lardons
2 tins chopped tomatoes
150g tomato purée
2 tbs Italian mixed herbs
Handful cherry tomatoes, halved
Handful fresh basil, ripped
Olive oil
Spaghetti (or other pasta)

Serves 6

Heat some olive oil in a large frying pan and gently brown the shallots, garlic and lardons. Add the pheasant mince and brown for a couple of minutes, then add the tinned tomatoes, purée and herbs and gently simmer until the sauce thickens. Taste the sauce as you go and season to your liking.

Stir the cherry tomatoes into the mix, sprinkle with the basil and freshly grated parmesan, and cover with foil while you cook the pasta.