What are the main ingredients in Braised Ostrich Ragù?

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

What is the nutritional information of Braised Ostrich Ragù?

Calories: 756, Carbs: 73 grams, Fat: grams, Protein: 43.8 grams, Sugar: 29.4 grams, Salt: 1796 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! 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 1-2 minutes until wilted. On completion, remove the pot from the heat and add some seasoning and a sweetener of choice to taste. TOASTY 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 as they burn easily! Remove from the pot on completion and set aside for serving. Loosen the basil pesto with some oil. STEAM SWEET POT: Dilute the stock with 100ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 4cm of water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam covered 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. SILKY 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 ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 6-7 minutes until browned, stirring occasionally. Add the smoked paprika (to taste), grated garlic, dried oregano, a pinch of salt 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.

What should be prepared from my kitchen to make Braised Ostrich Ragù?

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

Braised Ostrich Ragù

Name: Braised Ostrich Ragù
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); 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: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Cooked Chopped Tomato
Dried Oregano
Free-range Ostrich Mince
Garlic Clove
Garlic Cloves
Onion
Onions
Ostrich
Pesto Princess Basil & Lemon Pesto
Pine Nuts
Red Wine
Smoked Paprika
Spinach
Sweet Potato

From your kitchen:

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

Serves 1

TOASTY 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 as they burn easily! Remove from the pot on completion and set aside for serving. Loosen the basil pesto with some oil.
STEAM SWEET POT
Dilute the stock with 65ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 4cm of water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam covered 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.
SILKY 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 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), grated garlic, dried oregano, a pinch of salt 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 1-2 minutes 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
Pesto Princess Basil & Lemon Pesto - 15ml
Beef Stock - 5ml
Sweet Potato - 250g
Onion - 1
Free-range Ostrich Mince - 150g
Smoked Paprika - 2,5ml
Garlic Clove - 1
Dried Oregano - 5ml
Red Wine - 30ml
Cooked Chopped Tomato - 200g
Spinach - 50g

Download the Recipe

Serves 2

TOASTY 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 as they burn easily! Remove from the pot on completion and set aside for serving. Loosen the basil pesto with some oil.
STEAM SWEET POT
Dilute the stock with 100ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 4cm of water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam covered 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.
SILKY 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 ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 6-7 minutes until browned, stirring occasionally. Add the smoked paprika (to taste), grated garlic, dried oregano, a pinch of salt 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 1-2 minutes 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
Pesto Princess Basil & Lemon Pesto - 30ml
Beef Stock - 10ml
Sweet Potato - 500g
Onion - 1
Free-range Ostrich Mince - 300g
Smoked Paprika - 5ml
Garlic Cloves - 2
Dried Oregano - 10ml
Red Wine - 60ml
Cooked Chopped Tomato - 400g
Spinach - 100g

Download the Recipe

Serves 3

TOASTY 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 as they burn easily! Remove from the pot on completion and set aside for serving. Loosen the basil pesto with some oil.
STEAM SWEET POT
Dilute the stock with 125ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 4cm of water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam covered 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.
SILKY RAGÙ
Place a clean pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 7-8 minutes until browned, stirring occasionally. Add the smoked paprika (to taste), grated garlic, dried oregano, a pinch of salt and fry for another minute. Pour in the red wine, stir through, and allow to simmer for 3-4 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 1-2 minutes 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 - 30g
Pesto Princess Basil & Lemon Pesto - 45ml
Beef Stock - 15ml
Sweet Potato - 750g
Onions - 2
Free-range Ostrich Mince - 450g
Smoked Paprika - 7,5ml
Garlic Cloves - 3
Dried Oregano - 15ml
Red Wine - 90ml
Cooked Chopped Tomato - 600g
Spinach - 150g

Download the Recipe

Serves 4

TOASTY 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 as they burn easily! Remove from the pot on completion and set aside for serving. Loosen the basil pesto with some oil.
STEAM SWEET POT
Dilute the stock with 150ml of boiling water and set aside. Return the pot to a medium-high heat and cover the base with 4cm of water. Once boiling, place the sweet potato chunks in a colander over the pot. Allow to steam covered 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.
SILKY RAGÙ
Place a clean pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow it to caramelise for 8-9 minutes until browned, stirring occasionally. Add the smoked paprika (to taste), grated garlic, dried oregano, a pinch of salt and fry for another minute. Pour in the red wine, stir through, and allow to simmer for 3-4 minutes until evaporated. Mix in the cooked chopped tomatoes and diluted stock. Bring to a simmer, then lower the heat and cook for 20-25 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 1-2 minutes 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!