This dish is far from original but it is quick, easy and delicious but best of all....my kids love it. Until you have kids, you don’t realise how basic their palettes are, so it is always good to play it safe and stick what they like.
What is great about this dish is that you can cook it well in advance and reheat just before serving. I am far from reinventing the wheel with this dish but it is a great way to utilise some of that pheasant you have hiding in your freezer. The addition of smoked bacon lardons brings some extra flavour to the dish and if you feel extra fancy, go for pancetta.
This dish feeds six people but if you batch cool like I do, portion out accordingly and freeze any leftovers for another day. I cooked this dish in advance and reheated it in time for dinner...the joys of being a parent.
Prep time: 10 minutes
Cooking time: 20 minutes
800g Pheasant mince
4 banana shallots, diced
3 garlic cloves, minced
2 tins chopped tomatoes
150g tomato purée
2 tbsp Italian mixed herbs
Handful cherry tomatoes, halved
Handful fresh basil, ripped
200g smoked bacon lardons
Start off by preparing your shallots, garlic and tomatoes then place to one side.
In a large frying pan, heat up some olive oil then transfer your shallots, garlic and lardons into the pan and gently brown. Next add your pheasant mince and brown for a couple of minutes.
Add your tinned tomatoes, purée and herbs and gently simmer until the sauce thickens. Taste the sauce as you go along and add season to your liking. *At this point I add my halved cherry tomatoes and stir them into the mix.
Sprinkle a handful of freshly ripped Basil and freshly grated Parmesan on top and cover with foil until you are ready to serve.
Whilst I have used spaghetti, any pasta will do so cook according to the guidelines.