What are the main ingredients in Warwick’s Luxury Spaghetti Bolognese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey (optional)

What is the nutritional information of Warwick’s Luxury Spaghetti Bolognese?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Warwick’s Luxury Spaghetti Bolognese?

TIME TO DINE: Pile up the luxurious ostrich linguine and spoon over the remaining bolognese sauce. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro! PASTA WATER, TOASTY SEEDS & CRISPY BACON: Place a pot of water for the pasta over a high heat, add a pinch of salt, and leave to come to the boil for step 3. Place a deep pan over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to the heat and fry the bacon for 3-4 minutes per side until crispy. Remove on completion and set aside to drain on paper towel. Roughly chop when cool enough to handle. GET YOUR BOLOGNESE STARTED!: Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-7 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally. BUBBLING LINGUINE: Once the water is boiling, add in a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving ½ a cup of the water, and return to the pot. Toss through some oil to prevent sticking, cover to keep warm, and set aside. IN THE MEANTIME…: Place the ricotta in a bowl, mix in ¾ of the chopped parsley, and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving. ALMOST THERE: If the bolognese is too thick on completion, loosen by gradually mixing in some of the reserved pasta water. When at the desired consistency, stir through the chopped bacon. Season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and pop ½ into the pot of pasta. Gently toss until coated.

What should be prepared from my kitchen to make Warwick’s Luxury Spaghetti Bolognese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey (optional)

Warwick’s Luxury Spaghetti Bolognese

A thick, glossy sauce of free-range ostrich mince, tomato, Peri-Peri spice, and streaky bacon. Seeping into a base of silky linguine, dolloped with a blend of creamy ricotta and fresh parsley. Hearty, classy, and quick!

Warwick’s Luxury Spaghetti Bolognese

with ostrich mince, streaky bacon & ricotta

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Cooked Chopped Tomatoes
Free-range Ostrich Mince
Fresh Parsley
Green Leaves
Linguine Pasta
NOMU Peri-Peri Rub
Onion
Onions
Ostrich
Red Wine
Ricotta
Streaky Bacon
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey (optional)

Photo of Warwick’s Luxury Spaghetti Bolognese

Serves 1

PASTA WATER, TOASTY SEEDS & CRISPY BACON
Place a pot of water for the pasta over a high heat, add a pinch of salt, and leave to come to the boil for step 3. Place a pan over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to the heat and fry the bacon for 3-4 minutes per side until crispy. Remove on completion and set aside to drain on paper towel. Roughly chop when cool enough to handle.
GET YOUR BOLOGNESE STARTED!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 12-15 minutes until reduced and thick, stirring occasionally.
BUBBLING LINGUINE
Once the water is boiling, add in a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving ½ a cup of the water, and return to the pot. Toss through some oil to prevent sticking, cover to keep warm, and set aside.
IN THE MEANTIME…
Place the ricotta in a bowl, mix in ¾ of the chopped parsley, and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
If the bolognese is too thick on completion, loosen by gradually mixing in some of the reserved pasta water. When at the desired consistency, stir through the chopped bacon. Season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and pop ½ into the pot of pasta. Gently toss until coated.
TIME TO DINE
Pile up the luxurious ostrich linguine and spoon over the remaining bolognese sauce. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 10g
Streaky Bacon - 2 strips
Onion - 1
Free-range Ostrich Mince - 150g
NOMU Peri-Peri Rub - 5ml
Cooked Chopped Tomatoes - 200g
Red Wine - 30ml
Linguine Pasta - 125g
Ricotta - 50g
Fresh Parsley - 4g
Green Leaves - 20g
Balsamic Vinegar - 10ml

Download the Recipe

Serves 2

PASTA WATER, TOASTY SEEDS & CRISPY BACON
Place a pot of water for the pasta over a high heat, add a pinch of salt, and leave to come to the boil for step 3. Place a deep pan over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to the heat and fry the bacon for 3-4 minutes per side until crispy. Remove on completion and set aside to drain on paper towel. Roughly chop when cool enough to handle.
GET YOUR BOLOGNESE STARTED!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-7 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally.
BUBBLING LINGUINE
Once the water is boiling, add in a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving ½ a cup of the water, and return to the pot. Toss through some oil to prevent sticking, cover to keep warm, and set aside.
IN THE MEANTIME…
Place the ricotta in a bowl, mix in ¾ of the chopped parsley, and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
If the bolognese is too thick on completion, loosen by gradually mixing in some of the reserved pasta water. When at the desired consistency, stir through the chopped bacon. Season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and pop ½ into the pot of pasta. Gently toss until coated.
TIME TO DINE
Pile up the luxurious ostrich linguine and spoon over the remaining bolognese sauce. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 20g
Streaky Bacon - 4 strips
Onion - 1
Free-range Ostrich Mince - 300g
NOMU Peri-Peri Rub - 10ml
Cooked Chopped Tomatoes - 400g
Red Wine - 60ml
Linguine Pasta - 250g
Ricotta - 100g
Fresh Parsley - 8g
Green Leaves - 40g
Balsamic Vinegar - 20ml

Download the Recipe

Serves 3

PASTA WATER, TOASTY SEEDS & CRISPY BACON
Place a pot of water for the pasta over a high heat, add a pinch of salt, and leave to come to the boil for step 3. Place a deep pan over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to the heat and fry the bacon for 3-4 minutes per side until crispy. Remove on completion and set aside to drain on paper towel. Roughly chop when cool enough to handle.
GET YOUR BOLOGNESE STARTED!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-7 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally.
BUBBLING LINGUINE
Once the water is boiling, add in a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving ½ a cup of the water, and return to the pot. Toss through some oil to prevent sticking, cover to keep warm, and set aside.
IN THE MEANTIME…
Place the ricotta in a bowl, mix in ¾ of the chopped parsley, and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
If the bolognese is too thick on completion, loosen by gradually mixing in some of the reserved pasta water. When at the desired consistency, stir through the chopped bacon. Season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and pop ½ into the pot of pasta. Gently toss until coated.
TIME TO DINE
Pile up the luxurious ostrich linguine and spoon over the remaining bolognese sauce. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 20g
Streaky Bacon - 4 strips
Onion - 1
Free-range Ostrich Mince - 300g
NOMU Peri-Peri Rub - 10ml
Cooked Chopped Tomatoes - 400g
Red Wine - 60ml
Linguine Pasta - 250g
Ricotta - 100g
Fresh Parsley - 8g
Green Leaves - 40g
Balsamic Vinegar - 20ml

Download the Recipe

Serves 4

PASTA WATER, TOASTY SEEDS & CRISPY BACON
Place a pot of water for the pasta over a high heat, add a pinch of salt, and leave to come to the boil for step 3. Place a large, deep pan over a medium heat. Toast the seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to the heat and fry the bacon for 3-4 minutes per side until crispy. Remove on completion and set aside to drain on paper towel. Roughly chop when cool enough to handle.
GET YOUR BOLOGNESE STARTED!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 7-8 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 18-20 minutes until reduced and thick, stirring occasionally.
BUBBLING LINGUINE
Once the water is boiling, add in a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving 1 cup of the water, and return to the pot. Toss through some oil to prevent sticking, cover to keep warm, and set aside.
IN THE MEANTIME…
Place the ricotta in a bowl, mix in ¾ of the chopped parsley, and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
If the bolognese is too thick on completion, loosen by gradually mixing in some of the reserved pasta water. When at the desired consistency, stir through the chopped bacon. Season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and pop ½ into the pot of pasta. Gently toss until coated.
TIME TO DINE
Pile up the luxurious ostrich linguine and spoon over the remaining bolognese sauce. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!