'The Mexican bolognese’: Thomasina Miers’ recipe for venison picadillo | The Simple Fix

A Mexican ragu-style sauce full of gentle spicing and comforting warmth

Picadillo is to Mexico what bolognese is to Italy: a homely mince dish.

Here, I have used venison, an underused meat that is low in fat and rich in protein and essential minerals. The picadillo is seasoned with the soft flavours of allspice, cinnamon and clove, and uses the sweetness of fruit for balance (the finished ragù is often used to stuff dried chillies).

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