A lot of ‘O, yum!’ will be heard around the dinner table tonight as this creamy ostrich mince dish is scooped up. Spiced with NOMU Spanish rub, dotted with silky onion, and covered in a homemade béchamel sauce, this authentic South African meat shines with pure deliciousness. Served with al dente macaroni pasta.
Spanish Ostrich Mince Pasta
Spanish Ostrich Mince Pasta
with fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Low Fat Milk UHT
- Macaroni
- NOMU Spanish Rub
- Onion
- Onions
- Ostrich
- Ostrich Mince
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
START THE MINCE
Place a pan, large enough for the pasta, over medium-high heat with a drizzle of oil. When hot, fry the mince with ½ the NOMU rub and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the remaining NOMU rub and the tomato paste. Cook until fragrant, 30-60 seconds. Add 20g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
COMBINE!
Return the pan with the sauce to medium-high heat and bring to a simmer. Mix through the cooked pasta, ½ the browned mince, ½ the chopped parsley, a sweetener (to taste), and seasoning. Remove from the heat.
TIME TO DINE!
Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef!
Macaroni - 125g
Ostrich Mince - 150g
NOMU Spanish Rub - 30ml
Onion - 1
Garlic Clove - 1
Tomato Paste - 15ml
Cake Flour - 15ml
Low Fat Milk UHT - 100ml
Fresh Parsley - 3g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
START THE MINCE
Place a pan, large enough for the pasta, over medium-high heat with a drizzle of oil. When hot, fry the mince with ½ the NOMU rub and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the remaining NOMU rub and the tomato paste. Cook until fragrant, 30-60 seconds. Add 40g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
COMBINE!
Return the pan with the sauce to medium-high heat and bring to a simmer. Mix through the cooked pasta, ½ the browned mince, ½ the chopped parsley, a sweetener (to taste), and seasoning. Remove from the heat.
TIME TO DINE!
Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef!
Macaroni - 250g
Ostrich Mince - 300g
NOMU Spanish Rub - 30ml
Onion - 1
Garlic Cloves - 2
Tomato Paste - 30ml
Cake Flour - 30ml
Low Fat Milk UHT - 200ml
Fresh Parsley - 5g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
START THE MINCE
Place a pan, large enough for the pasta, over medium-high heat with a drizzle of oil. When hot, fry the mince with ½ the NOMU rub and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the remaining NOMU rub and the tomato paste. Cook until fragrant, 30-60 seconds. Add 60g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
COMBINE!
Return the pan with the sauce to medium-high heat and bring to a simmer. Mix through the cooked pasta, ½ the browned mince, ½ the chopped parsley, a sweetener (to taste), and seasoning. Remove from the heat.
TIME TO DINE!
Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef!
Macaroni - 375g
Ostrich Mince - 450g
NOMU Spanish Rub - 45ml
Onions - 2
Garlic Cloves - 3
Tomato Paste - 45ml
Cake Flour - 45ml
Low Fat Milk UHT - 300ml
Fresh Parsley - 8g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
START THE MINCE
Place a pan, large enough for the pasta, over medium-high heat with a drizzle of oil. When hot, fry the mince with ½ the NOMU rub and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the remaining NOMU rub and the tomato paste. Cook until fragrant, 30-60 seconds. Add 80g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
COMBINE!
Return the pan with the sauce to medium-high heat and bring to a simmer. Mix through the cooked pasta, ½ the browned mince, ½ the chopped parsley, a sweetener (to taste), and seasoning. Remove from the heat.
TIME TO DINE!
Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef!
Macaroni - 500g
Ostrich Mince - 600g
NOMU Spanish Rub - 1
Onions - 2
Garlic Cloves - 4
Tomato Paste - 60ml
Cake Flour - 60ml
Low Fat Milk UHT - 400ml
Fresh Parsley - 10g
Woolies Products in this dish
