Spanish Ostrich Mince Pasta

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

with fresh parsley

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Butter
Photo of Spanish Ostrich Mince Pasta
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. TIME TO DINE!

    Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. TIME TO DINE!

    Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. TIME TO DINE!

    Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. TIME TO DINE!

    Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef!

Frequently Asked Questions

What is the preparation time for Spanish Ostrich Mince Pasta?

The preparation time for Spanish Ostrich Mince Pasta with fresh parsley is between 20 and 35 minutes.

What is the total time required to make Spanish Ostrich Mince Pasta with fresh parsley?

The total time required to make Spanish Ostrich Mince Pasta with fresh parsley is between 30 and 45 minutes.

How many servings does Spanish Ostrich Mince Pasta provide?

4 servings

What are the main ingredients in Spanish Ostrich Mince Pasta?

Cake Flour, Fresh Parsley, Garlic Clove, Garlic Cloves, Low Fat Milk UHT, Macaroni, NOMU Spanish Rub, Onion, Onions, Ostrich, Ostrich Mince, Tomato Paste

What is the nutritional information of Spanish Ostrich Mince Pasta?

Calories: 559, Carbs: 127 grams, Fat: grams, Protein: 53.4 grams, Sugar: 14.9 grams, Salt: 903 grams

How do I prepare Spanish Ostrich Mince Pasta?

TIME TO DINE!: Plate up the creamy pasta. Sprinkle over the remaining mince and parsley. Indulge yourself, Chef! 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. 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. 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. 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.

What should be prepared from my kitchen to make Spanish Ostrich Mince Pasta?

Cake Flour, Fresh Parsley, Garlic Clove, Garlic Cloves, Low Fat Milk UHT, Macaroni, NOMU Spanish Rub, Onion, Onions, Ostrich, Ostrich Mince, Tomato Paste

How many calories does Spanish Ostrich Mince Pasta have?

559 calories

How much fat content does Spanish Ostrich Mince Pasta have?

grams

Woolies Products in this dish

Photo of Ostrich Fillets Avg 500 g

Ostrich Fillets Avg 500 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Ostrich Steaks 500 g

Ostrich Steaks 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Ostrich Extra Lean Mince 500 g

Ostrich Extra Lean Mince 500 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Ostrich Steaks Avg 1 kg

Ostrich Steaks Avg 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Ostrich Cubes 500 g

Ostrich Cubes 500 G

Photo of Ostrich Steaks Avg 500 g

Ostrich Steaks Avg 500 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Ostrich Fillets 500 g

Ostrich Fillets 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Whole Ostrich Fillet Avg 500 g

Whole Ostrich Fillet Avg 500 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 833