What are the main ingredients in BRAISED OSTRICH RAGÙ?

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

What is the nutritional information of BRAISED OSTRICH RAGÙ?

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

How do I prepare BRAISED OSTRICH RAGÙ?

DINNER IS SERVED: Heap a plate with smooth mash and smother in the silky ostrich ragù. Dollop over the basil pesto and scatter with the toasted pine nuts. It’s as simple as that! RAGÙ: Place a clean pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for another minute until fragrant. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 4-5 minutes until browned, stirring occasionally. Add the smoked paprika (to taste) and the dried oregano and fry for another minute. Pour in the red wine, stir through, and allow to simmer for 2-3 minutes until evaporated. Mix in the cooked chopped tomatoes and diluted stock. Bring to a simmer, then lower the heat and cook for 12-15 minutes, stirring occasionally to prevent it from catching. On completion, it should have reduced to a rich, thick ragù. MASH IT UP & FINISH IT OFF: When the ragù has about 5 minutes to go, return the pot of cooked sweet potato to a low heat. Add a splash of water or milk and a knob of butter or coconut oil (optional) and mix to combine. Once warmed through, remove from the heat and mash with a fork or potato masher until smooth. Stir the shredded spinach through the saucy ragù and cook for a minute until wilted. On completion, remove the pot from the heat and add some seasoning and a sweetener of choice to taste. TOAST THE PINE NUTS: Boil the kettle. Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving. STEAM THE SWEET POTATO: Dilute the stock with 100ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 2cm of boiling water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam (uncovered) for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Cover with a lid and set aside to keep warm.

What should be prepared from my kitchen to make BRAISED OSTRICH RAGÙ?

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

BRAISED OSTRICH RAGÙ

Name: BRAISED OSTRICH RAGÙ
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Butter (optional); Water; Sugar/Sweetener/Honey; Milk (optional)

Add a touch of class to your evening with a perfect ostrich and spinach ragù, an Italian sauce where smooth, rich, and fragrant meet. Flowing over sweet potato mash and flecked with basil pesto and pine nuts

BRAISED OSTRICH RAGÙ

with sweet potato mash & toasted pine nuts

Hands on Time: 25 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Cape Herb and Spice Smoked Paprika
Cooked Chopped Tomato
De-Alcoholised Red Wine
Dried Oregano
Fresh Spinach
Garlic Clove
Garlic Cloves
Onion
Ostrich
Ostrich Mince
Pesto Princess Basil Pesto
Pine Nuts
Sweet Potato

From your kitchen:

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

Serves 1

TOAST THE PINE NUTS
Boil the kettle. Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving.
STEAM THE SWEET POTATO
Dilute the stock with 65ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 2cm of boiling water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam (uncovered) for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Cover with a lid and set aside to keep warm.
RAGÙ
Place a clean pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for another minute until fragrant. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 3-4 minutes until browned, stirring occasionally. Add the smoked paprika (to taste) and the dried oregano and fry for another minute. Pour in the red wine, stir through, and allow to simmer for 1-2 minutes until evaporated. Mix in the cooked chopped tomatoes and diluted stock. Bring to a simmer, then lower the heat and cook for 10-12 minutes, stirring occasionally to prevent it from catching. On completion, it should have reduced to a rich, thick ragù.
MASH IT UP & FINISH IT OFF
When the ragù has about 5 minutes to go, return the pot of cooked sweet potato to a low heat. Add a splash of water or milk and a knob of butter or coconut oil (optional) and mix to combine. Once warmed through, remove from the heat and mash with a fork or potato masher until smooth. Stir the shredded spinach through the saucy ragù and cook for a minute until wilted. On completion, remove the pot from the heat and add some seasoning and a sweetener of choice to taste.
DINNER IS SERVED
Heap a plate with smooth mash and smother in the silky ostrich ragù. Dollop over the basil pesto and scatter with the toasted pine nuts. It’s as simple as that!

Pine Nuts - 10g
Beef Stock - 5ml
Sweet Potato - 250g
Onion - 1
Garlic Clove - 1
Ostrich Mince - 150g
Cape Herb and Spice Smoked Paprika - 2.5ml
Dried Oregano - 5ml
De-alcoholised Red Wine - 30ml
Cooked Chopped Tomato - 200g
Fresh Spinach - 50g
Pesto Princess Basil Pesto - 15ml

Download the Recipe

Serves 2

TOAST THE PINE NUTS
Boil the kettle. Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving.
STEAM THE SWEET POTATO
Dilute the stock with 100ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 2cm of boiling water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam (uncovered) for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Cover with a lid and set aside to keep warm.
RAGÙ
Place a clean pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for another minute until fragrant. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 4-5 minutes until browned, stirring occasionally. Add the smoked paprika (to taste) and the dried oregano and fry for another minute. Pour in the red wine, stir through, and allow to simmer for 2-3 minutes until evaporated. Mix in the cooked chopped tomatoes and diluted stock. Bring to a simmer, then lower the heat and cook for 12-15 minutes, stirring occasionally to prevent it from catching. On completion, it should have reduced to a rich, thick ragù.
MASH IT UP & FINISH IT OFF
When the ragù has about 5 minutes to go, return the pot of cooked sweet potato to a low heat. Add a splash of water or milk and a knob of butter or coconut oil (optional) and mix to combine. Once warmed through, remove from the heat and mash with a fork or potato masher until smooth. Stir the shredded spinach through the saucy ragù and cook for a minute until wilted. On completion, remove the pot from the heat and add some seasoning and a sweetener of choice to taste.
DINNER IS SERVED
Heap a plate with smooth mash and smother in the silky ostrich ragù. Dollop over the basil pesto and scatter with the toasted pine nuts. It’s as simple as that!

Pine Nuts - 20g
Beef Stock - 10ml
Sweet Potato - 500g
Onion - 1
Garlic Cloves - 2
Ostrich Mince - 300g
Cape Herb and Spice Smoked Paprika - 5ml
Dried Oregano - 10ml
De-alcoholised Red Wine - 60ml
Cooked Chopped Tomato - 400g
Fresh Spinach - 100g
Pesto Princess Basil Pesto - 30ml

Download the Recipe

Serves 3

TOAST THE PINE NUTS
Boil the kettle. Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving.
STEAM THE SWEET POTATO
Dilute the stock with 100ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 2cm of boiling water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam (uncovered) for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Cover with a lid and set aside to keep warm.
RAGÙ
Place a clean pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for another minute until fragrant. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 4-5 minutes until browned, stirring occasionally. Add the smoked paprika (to taste) and the dried oregano and fry for another minute. Pour in the red wine, stir through, and allow to simmer for 2-3 minutes until evaporated. Mix in the cooked chopped tomatoes and diluted stock. Bring to a simmer, then lower the heat and cook for 12-15 minutes, stirring occasionally to prevent it from catching. On completion, it should have reduced to a rich, thick ragù.
MASH IT UP & FINISH IT OFF
When the ragù has about 5 minutes to go, return the pot of cooked sweet potato to a low heat. Add a splash of water or milk and a knob of butter or coconut oil (optional) and mix to combine. Once warmed through, remove from the heat and mash with a fork or potato masher until smooth. Stir the shredded spinach through the saucy ragù and cook for a minute until wilted. On completion, remove the pot from the heat and add some seasoning and a sweetener of choice to taste.
DINNER IS SERVED
Heap a plate with smooth mash and smother in the silky ostrich ragù. Dollop over the basil pesto and scatter with the toasted pine nuts. It’s as simple as that!

Pine Nuts - 20g
Beef Stock - 10ml
Sweet Potato - 500g
Onion - 1
Garlic Cloves - 2
Ostrich Mince - 300g
Cape Herb and Spice Smoked Paprika - 5ml
Dried Oregano - 10ml
De-alcoholised Red Wine - 60ml
Cooked Chopped Tomato - 400g
Fresh Spinach - 100g
Pesto Princess Basil Pesto - 30ml

Download the Recipe

Serves 4

TOAST THE PINE NUTS
Boil the kettle. Place the pine nuts in a large pot over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving.
STEAM THE SWEET POTATO
Dilute the stock with 150ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 2cm of boiling water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam (uncovered) for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Cover with a lid and set aside to keep warm.
RAGÙ
Place a clean pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for another minute until fragrant. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 5-6 minutes until browned, stirring occasionally. Add the smoked paprika (to taste) and the dried oregano and fry for another minute. Pour in the red wine, stir through, and allow to simmer for 4-5 minutes until evaporated. Mix in the cooked chopped tomatoes and diluted stock. Bring to a simmer, then lower the heat and cook for 15-20 minutes, stirring occasionally to prevent it from catching. On completion, it should have reduced to a rich, thick ragù.
MASH IT UP & FINISH IT OFF
When the ragù has about 5 minutes to go, return the pot of cooked sweet potato to a low heat. Add a splash of water or milk and a knob of butter or coconut oil (optional) and mix to combine. Once warmed through, remove from the heat and mash with a fork or potato masher until smooth. Stir the shredded spinach through the saucy ragù and cook for a minute until wilted. On completion, remove the pot from the heat and add some seasoning and a sweetener of choice to taste.
DINNER IS SERVED
Heap a plate with smooth mash and smother in the silky ostrich ragù. Dollop over the basil pesto and scatter with the toasted pine nuts. It’s as simple as that!