It’s Italy in one pot. A meaty bolognese with layers of fresh & cooked tomatoes, rich red wine, peppery basil and earthy green leaves, complemented by al dente orecchiette pasta. Whoever is on dish duty tonight is going to give this an extra like!
One Pot Ostrich Bolognese
One Pot Ostrich Bolognese
with baby tomatoes, Italian-style cheese & fresh basil
Hands on Time: 15 - 20 minutes
Overall Time: 35 - 35 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Reduction
- Cooked Chopped Tomato
- Free-range Ostrich Mince
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- NOMU Italian Rub
- Orecchiette Pasta
- Ostrich
- Red Onion
- Red Onions
- Red Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
LET’S MA-KE DE MINCE
Place a pot over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and the rub and fry for 3-4 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 3-4 minutes until browned, shifting occasionally.
IT’S WINE O’CLOCK
When the mince is browned, add the grated garlic to the pot and fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer for 1-2 minutes until almost all evaporated. Add ½ the halved baby tomatoes, the cooked chopped tomato, 300ml of water and the orecchiette pasta. Simmer for 15-20 minutes until the pasta is al dente and the sauce has thickened, stirring occasionally.
DAZZLE WITH THE BASIL
While the sauce is simmering, rinse the green leaves and the basil. Roughly chop the basil. In a bowl, combine ½ the rinsed green leaves, the remaining baby tomatoes, a drizzle of oil, and seasoning.
THE SAUCY PART
When the sauce is done, add ½ the grated cheese, the remaining green leaves, a sweetener of choice, salt, and pepper to the pot. Mix until combined.
MAMMA MIA!
Plate up the bolognese & pasta. Sprinkle over the remaining cheese and the chopped basil. Side with the fresh salad and drizzle over the balsamic reduction.
Red Onion - 1
NOMU Italian Rub - 5ml
Free-range Ostrich Mince - 150g
Garlic Clove - 1
Red Wine - 10ml
Baby Tomatoes - 80g
Cooked Chopped Tomato - 100g
Orecchiette Pasta - 100g
Green Leaves - 40g
Fresh Basil - 4g
Grated Italian-style Hard Cheese - 50ml
Balsamic Reduction - 20ml
LET’S MA-KE DE MINCE
Place a pot over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and the rub and fry for 3-4 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 3-4 minutes until browned, shifting occasionally.
IT’S WINE O’CLOCK
When the mince is browned, add the grated garlic to the pot and fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer for 1-2 minutes until almost all evaporated. Add ½ the halved baby tomatoes, the cooked chopped tomato, 600ml of water and the orecchiette pasta. Simmer for 15-20 minutes until the pasta is al dente and the sauce has thickened, stirring occasionally.
DAZZLE WITH THE BASIL
While the sauce is simmering, rinse the green leaves and the basil. Roughly chop the basil. In a bowl, combine ½ the rinsed green leaves, the remaining baby tomatoes, a drizzle of oil, and seasoning.
THE SAUCY PART
When the sauce is done, add ½ the grated cheese, the remaining green leaves, a sweetener of choice, salt, and pepper to the pot. Mix until combined.
MAMMA MIA!
Plate up the bolognese & pasta. Sprinkle over the remaining cheese and the chopped basil. Side with the fresh salad and drizzle over the balsamic reduction.
Red Onion - 1
NOMU Italian Rub - 10ml
Free-range Ostrich Mince - 300g
Garlic Clove - 1
Red Wine - 20ml
Baby Tomatoes - 160g
Cooked Chopped Tomato - 200g
Orecchiette Pasta - 200g
Green Leaves - 80g
Fresh Basil - 8g
Grated Italian-style Hard Cheese - 100ml
Balsamic Reduction - 40ml
LET’S MA-KE DE MINCE
Place a pot over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and the rub and fry for 4-5 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally.
IT’S WINE O’CLOCK
When the mince is browned, add the grated garlic to the pot and fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer for 1-2 minutes until almost all evaporated. Add ½ the halved baby tomatoes, the cooked chopped tomato, 900ml of water and the orecchiette pasta. Simmer for 20-25 minutes until the pasta is al dente and the sauce has thickened, stirring occasionally.
DAZZLE WITH THE BASIL
While the sauce is simmering, rinse the green leaves and the basil. Roughly chop the basil. In a bowl, combine ½ the rinsed green leaves, the remaining baby tomatoes, a drizzle of oil, and seasoning.
THE SAUCY PART
When the sauce is done, add ½ the grated cheese, the remaining green leaves, a sweetener of choice, salt, and pepper to the pot. Mix until combined.
MAMMA MIA!
Plate up the bolognese & pasta. Sprinkle over the remaining cheese and the chopped basil. Side with the fresh salad and drizzle over the balsamic reduction.
Red Onions - 2
NOMU Italian Rub - 15ml
Free-range Ostrich Mince - 450g
Garlic Cloves - 2
Red Wine - 30ml
Baby Tomatoes - 240g
Cooked Chopped Tomato - 300g
Orecchiette Pasta - 300g
Green Leaves - 120g
Fresh Basil - 12g
Grated Italian-style Hard Cheese - 150ml
Balsamic Reduction - 60ml
LET’S MA-KE DE MINCE
Place a pot over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and the rub and fry for 4-5 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally.
IT’S WINE O’CLOCK
When the mince is browned, add the grated garlic to the pot and fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer for 1-2 minutes until almost all evaporated. Add ½ the halved baby tomatoes, the cooked chopped tomato, 1,2L of water and the orecchiette pasta. Simmer for 20-25 minutes until the pasta is al dente and the sauce has thickened, stirring occasionally.
DAZZLE WITH THE BASIL
While the sauce is simmering, rinse the green leaves and the basil. Roughly chop the basil. In a bowl, combine ½ the rinsed green leaves, the remaining baby tomatoes, a drizzle of oil, and seasoning.
THE SAUCY PART
When the sauce is done, add ½ the grated cheese, the remaining green leaves, a sweetener of choice, salt, and pepper to the pot. Mix until combined.
MAMMA MIA!
Plate up the bolognese & pasta. Sprinkle over the remaining cheese and the chopped basil. Side with the fresh salad and drizzle over the balsamic reduction.
Red Onions - 2
NOMU Italian Rub - 20ml
Free-range Ostrich Mince - 600g
Garlic Cloves - 2
Red Wine - 40ml
Baby Tomatoes - 320g
Cooked Chopped Tomato - 400g
Orecchiette Pasta - 400g
Green Leaves - 160g
Fresh Basil - 15g
Grated Italian-style Hard Cheese - 200ml
Balsamic Reduction - 80ml
Woolies Products in this dish
