eCook Meal
BRAISED OSTRICH RAGÙ
with sweet potato mash & toasted pine nuts
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
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R244.08
for 4 servings · R61.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- De-alcoholised Red Wine
- Dried Oregano
- Cape Herb and Spice Smoked Paprika
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 25 and 50 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, Cape Herb and Spice Smoked Paprika, De-Alcoholised Red Wine, Dried Oregano, Garlic, Onion, Ostrich, Ostrich Mince, Pesto Princess Basil Pesto, Pine Nuts, Spinach, Sweet Potato, Tomato
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?
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. 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. 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. 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!
What should be prepared from my kitchen to make BRAISED OSTRICH RAGÙ?
Beef, Beef Stock, Cape Herb and Spice Smoked Paprika, De-Alcoholised Red Wine, Dried Oregano, Garlic, Onion, Ostrich, Ostrich Mince, Pesto Princess Basil Pesto, Pine Nuts, Spinach, Sweet Potato, Tomato
How many calories does BRAISED OSTRICH RAGÙ have?
calories
How much fat content does BRAISED OSTRICH RAGÙ have?
grams