What are the main ingredients in Sublime Spaghetti Bolognese?

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

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?

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

Sublime Spaghetti Bolognese

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

with ostrich mince, fresh basil & Italian-style hard cheese

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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!

Sunflower Seeds - 10g
Linguine Pasta - 125g
Onion - 1
Free-range Ostrich Mince - 150g
Red Wine - 30ml
Carrot - 60g
Cooked Chopped Tomato - 200g
NOMU Peri-Peri Rub - 5ml
Green Leaves - 20g
Balsamic Glaze - 10ml
Italian-style Hard Cheese - 30g
Fresh Basil - 3g

Download the Recipe

Serves 2

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!

Sunflower Seeds - 20g
Linguine Pasta - 250g
Onion - 1
Free-range Ostrich Mince - 300g
Red Wine - 60ml
Carrot - 120g
Cooked Chopped Tomato - 400g
NOMU Peri-Peri Rub - 10ml
Green Leaves - 40g
Balsamic Glaze - 20ml
Italian-style Hard Cheese - 60g
Fresh Basil - 5g

Download the Recipe

Serves 3

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!

Sunflower Seeds - 30g
Linguine Pasta - 375g
Onions - 2
Free-range Ostrich Mince - 450g
Red Wine - 85ml
Carrot - 240g
Cooked Chopped Tomato - 600g
NOMU Peri-Peri Rub - 15ml
Green Leaves - 60g
Balsamic Glaze - 30ml
Italian-style Hard Cheese - 90g
Fresh Basil - 8g

Download the Recipe

Serves 4

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!