Spaghetti with Venison Meatballs and Ratatouille

Name: Spaghetti with Venison Meatballs and Ratatouille
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 g spaghetti (fresh recommended); 1 knob butter; 1 tbsp rapeseed oil (cold-pressed recommended); 12 venison meatballs home-made or bought-in (I used those with juniper and black cherries from Ben Rigby Game); 1 kg “Rough and Ready Ratatouille” (see my Cookpad recipe) or your own home-made version or buy in ready-made

John A @JohnA

Essex

This is a “heat and assemble” dish, using ingredients either previously prepared or bought in. These are generous portions, reduce ingredients pro rata if not too hungry!

John A @JohnA

Essex

This is a “heat and assemble” dish, using ingredients either previously prepared or bought in. These are generous portions, reduce ingredients pro rata if not too hungry!

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Ingredients

20-30 minutes including prep

4 servings

400 gspaghetti (fresh recommended)
1 knobbutter
1 tbsprapeseed oil (cold-pressed recommended)
12venison meatballs home-made or bought-in (I used those with juniper and black cherries from Ben Rigby Game)
1 kg“Rough and Ready Ratatouille” (see my Cookpad recipe) or your own home-made version or buy in ready-made

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Steps

20-30 minutes including prep

1

Add the pasta to a pan of boiling, salted water and bring to the al dente point in time for Step 4. Reserve a little of the pasta water, drain the spaghetti in a colander, add a knob of butter and keep warm.
2

Bring the oil to a medium heat in a sauté pan and gently fry the meatballs for 9-11 minutes, turning occasionally.
3

Add the ratatouille and continue cooking until the ratatouille is heated through, probably a further 5-7 minutes. Add a little of the reserved pasta water if, but only if, the mixture is “running dry”. Slightly moist but not liquidy is the objective. The ingredients should contain enough seasoning.
4

Put the spaghetti onto a warmed pasta dish and top with with the meatball/ratatouille mixture. Please note that I do not add a Parmesan cheese garnish as I think that it confuses the flavours with this particular dish.

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John A @JohnA

on June 30, 2021 19:23

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.