Whip up this scrumptious spag bol in a jiffy! A thick, glossy sauce of ostrich mince, tomato, Peri-Peri seasoning, and carrot, smothering a base of silky linguine. Served with hard cheese, sunflower seeds, and crisp leaves tossed with balsamic glaze. Hearty and wholesome.
Sublime Spaghetti Bolognese
Sublime Spaghetti Bolognese
with ostrich mince, fresh basil & Italian-style hard cheese
Hands on Time: 20 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Balsamic Glaze
- Carrot
- Cooked Chopped Tomato
- Free-range Ostrich Mince
- Fresh Basil
- Green Leaves
- Italian-style Hard Cheese
- Linguine Pasta
- NOMU Peri-Peri Rub
- Onion
- Onions
- Ostrich
- Red Wine
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey (optional)
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SHOW ME THE LINGUINE!
Place a pot for the pasta over a high heat and fill with salted water. Once boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving 100ml of pasta water for step 3, and return to the pot. Toss through some oil to prevent sticking, cover with a lid, and set aside.
WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Mix in the wine and grated Carrot, and simmer until the wine has evaporated. Reduce the heat to low and pour in the cooked chopped tomato and 50ml of pasta water. Stir through the Peri-Peri Rub to taste and bring to a simmer. Cook for 10-12 minutes until reduced and thick, stirring occasionally.
SWEET & TANGY
Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving.
ALMOST THERE...
If the bolognese sauce is too thick on completion, gradually loosen with the remaining pasta water. Stir through ½ of the grated cheese and season to taste with salt, pepper, and a sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
TIME TO DINE
Pile up the saucy pasta and spoon over the remaining bolognese. Top with the remaining hard cheese and scatter over the sliced basil. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SHOW ME THE LINGUINE!
Place a pot for the pasta over a high heat and fill with salted water. Once boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving 150ml of pasta water for step 3, and return to the pot. Toss through some oil to prevent sticking, cover with a lid, and set aside.
WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Mix in the wine and grated Carrot, and simmer until the wine has evaporated. Reduce the heat to low and pour in the cooked chopped tomato and 100ml of pasta water. Stir through the Peri-Peri Rub to taste and bring to a simmer. Cook for 12-15 minutes until reduced and thick, stirring occasionally.
SWEET & TANGY
Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving.
ALMOST THERE...
If the bolognese sauce is too thick on completion, gradually loosen with the remaining pasta water. Stir through ½ of the grated cheese and season to taste with salt, pepper, and a sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
TIME TO DINE
Pile up the saucy pasta and spoon over the remaining bolognese. Top with the remaining hard cheese and scatter over the sliced basil. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!
TOASTY SEEDS
Place a large, deep pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SHOW ME THE LINGUINE!
Place a large pot for the pasta over a high heat and fill with salted water. Once boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving 250ml of pasta water for step 3, and return to the pot. Toss through some oil to prevent sticking, cover with a lid, and set aside.
WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. Mix in the wine and grated Carrot, and simmer until the wine has evaporated. Reduce the heat to low and pour in the cooked chopped tomato and 200ml of pasta water. Stir through the Peri-Peri Rub to taste and bring to a simmer. Cook for 15-20 minutes until reduced and thick, stirring occasionally.
SWEET & TANGY
Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving.
ALMOST THERE...
If the bolognese sauce is too thick on completion, gradually loosen with the remaining pasta water. Stir through ½ of the grated cheese and season to taste with salt, pepper, and a sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
TIME TO DINE
Pile up the saucy pasta and spoon over the remaining bolognese. Top with the remaining hard cheese and scatter over the sliced basil. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!
TOASTY SEEDS
Place a large, deep pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SHOW ME THE LINGUINE!
Place a large pot for the pasta over a high heat and fill with salted water. Once boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving 250ml of pasta water for step 3, and return to the pot. Toss through some oil to prevent sticking, cover with a lid, and set aside.
WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 8-10 minutes until browned, stirring occasionally. Mix in the wine and grated Carrot, and simmer until the wine has evaporated. Reduce the heat to low and pour in the cooked chopped tomato and 200ml of pasta water. Stir through the Peri-Peri Rub to taste and bring to a simmer. Cook for 15-20 minutes until reduced and thick, stirring occasionally.
SWEET & TANGY
Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving.
ALMOST THERE...
If the bolognese sauce is too thick on completion, gradually loosen with the remaining pasta water. Stir through ½ of the grated cheese and season to taste with salt, pepper, and a sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
TIME TO DINE
Pile up the saucy pasta and spoon over the remaining bolognese. Top with the remaining hard cheese and scatter over the sliced basil. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!
Frequently Asked Questions
What is the preparation time for Sublime Spaghetti Bolognese?
The preparation time for Sublime Spaghetti Bolognese with ostrich mince, fresh basil & Italian-style hard cheese is between 20 and 45 minutes.
What is the total time required to make Sublime Spaghetti Bolognese with ostrich mince, fresh basil & Italian-style hard cheese?
The total time required to make Sublime Spaghetti Bolognese with ostrich mince, fresh basil & Italian-style hard cheese is between 35 and 55 minutes.
How many servings does Sublime Spaghetti Bolognese provide?
4 servings
What are the main ingredients in Sublime Spaghetti Bolognese?
Balsamic Glaze, Carrot, Cooked Chopped Tomato, Free-range Ostrich Mince, Fresh Basil, Green Leaves, Italian-style Hard Cheese, Linguine Pasta, NOMU Peri-Peri Rub, Onion, Onions, Ostrich, Red Wine, Sunflower Seeds
What is the nutritional information of Sublime Spaghetti Bolognese?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sublime Spaghetti Bolognese?
TOASTY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. SHOW ME THE LINGUINE!: Place a pot for the pasta over a high heat and fill with salted water. Once boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving 150ml of pasta water for step 3, and return to the pot. Toss through some oil to prevent sticking, cover with a lid, and set aside. WHILE THE PASTA IS ON THE GO...: Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Mix in the wine and grated carrot, and simmer until the wine has evaporated. Reduce the heat to low and pour in the cooked chopped tomato and 100ml of pasta water. Stir through the Peri-Peri Rub to taste and bring to a simmer. Cook for 12-15 minutes until reduced and thick, stirring occasionally. SWEET & TANGY: Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving. TIME TO DINE: Pile up the saucy pasta and spoon over the remaining bolognese. Top with the remaining hard cheese and scatter over the sliced basil. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro! ALMOST THERE...: If the bolognese sauce is too thick on completion, gradually loosen with the remaining pasta water. Stir through ½ of the grated cheese and season to taste with salt, pepper, and a sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
What should be prepared from my kitchen to make Sublime Spaghetti Bolognese?
Balsamic Glaze, Carrot, Cooked Chopped Tomato, Free-range Ostrich Mince, Fresh Basil, Green Leaves, Italian-style Hard Cheese, Linguine Pasta, NOMU Peri-Peri Rub, Onion, Onions, Ostrich, Red Wine, Sunflower Seeds
How many calories does Sublime Spaghetti Bolognese have?
calories
How much fat content does Sublime Spaghetti Bolognese have?
grams
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