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
Braised Ostrich Ragù
with sweet potato mash & toasted pine nuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Braised Ostrich Ragù?
The preparation time for Braised Ostrich Ragù with sweet potato mash & toasted pine nuts is between 20 and 35 minutes.
What is the total time required to make Braised Ostrich Ragù with sweet potato mash & toasted pine nuts?
The total time required to make Braised Ostrich Ragù with sweet potato mash & toasted pine nuts is between 40 and 60 minutes.
How many servings does Braised Ostrich Ragù provide?
4 servings
What are the main ingredients in Braised Ostrich Ragù?
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
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?
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
How many calories does Braised Ostrich Ragù have?
756 calories
How much fat content does Braised Ostrich Ragù have?
grams
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