In the heart of Italy, overlooking the Tyrrhenian Sea coast and nestled next to the Apennine Mountains lies Tuscany. Here, the simplicity and beauty of simple, natural ingredients are respected and transformed into rustic but life-changing dishes. Like this Tuscan-inspired pasta dish. A rich tomato passata elevated with a special UCOOK spice mix coats silky onion, carrot, briny olives & browned ostrich. Served with al dente farfalle pasta and gratings of Italian-style hard cheese as garnish.
Tuscan-style Ostrich Ragu
Tuscan-style Ostrich Ragu
with grated Italian-style hard cheese
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Carrot
- Farfalle Pasta
- Free-range Ostrich Chunks
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Onion
- Onions
- Ostrich
- Pitted Kalamata Olives
- Spice Mix
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
Ostrich
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes per side. Remove from the pan. Season and set aside.
TUSCAN SAUCE
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the carrots until lightly golden, 5-6 minutes (shifting occasionally). Add the spice mix and the garlic. Fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until the carrots are tender and the sauce is thickening, 10-12 minutes. In the final 1-2 minutes, add the olives and the Ostrich. Remove from the heat, add a sweetener (to taste) and seasoning.
DINNER IS READY
Bowl up the pasta, top with the Tuscan-style Ostrich, and finish with a sprinkle of the cheese. Well done, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
Ostrich
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes per side. Remove from the pan. Season and set aside.
TUSCAN SAUCE
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the carrots until lightly golden, 5-6 minutes (shifting occasionally). Add the spice mix and the garlic. Fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until the carrots are tender and the sauce is thickening, 10-12 minutes. In the final 1-2 minutes, add the olives and the Ostrich. Remove from the heat, add a sweetener (to taste) and seasoning.
DINNER IS READY
Bowl up the pasta, top with the Tuscan-style Ostrich, and finish with a sprinkle of the cheese. Well done, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
Ostrich
Place a pan over medium-high heat with a drizzle of oil a knob of butter. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes per side. Remove from the pan. Season and set aside.
TUSCAN SAUCE
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the carrots until lightly golden, 7-8 minutes (shifting occasionally). Add the spice mix and the garlic. Fry until fragrant, 2-3 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of the reserved pasta water. Simmer until carrots are tender and the sauce is thickening, 15-20 minutes. In the final 2-3 minutes, add the olives and the Ostrich. Remove from the heat, add a sweetener (to taste) and seasoning.
DINNER IS READY
Bowl up the pasta, top with the Tuscan-style Ostrich, and finish with a sprinkle of the cheese. Well done, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
Ostrich
Place a pan over medium-high heat with a drizzle of oil a knob of butter. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes per side. Remove from the pan. Season and set aside.
TUSCAN SAUCE
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the carrots until lightly golden, 7-8 minutes (shifting occasionally). Add the spice mix and the garlic. Fry until fragrant, 2-3 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of the reserved pasta water. Simmer until carrots are tender and the sauce is thickening, 15-20 minutes. In the final 2-3 minutes, add the olives and the Ostrich. Remove from the heat, add a sweetener (to taste) and seasoning.
DINNER IS READY
Bowl up the pasta, top with the Tuscan-style Ostrich, and finish with a sprinkle of the cheese. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Tuscan-style Ostrich Ragu?
The preparation time for Tuscan-style Ostrich Ragu with grated Italian-style hard cheese is between 20 and 40 minutes.
What is the total time required to make Tuscan-style Ostrich Ragu with grated Italian-style hard cheese?
The total time required to make Tuscan-style Ostrich Ragu with grated Italian-style hard cheese is between 30 and 50 minutes.
How many servings does Tuscan-style Ostrich Ragu provide?
4 servings
What are the main ingredients in Tuscan-style Ostrich Ragu?
Carrot, Farfalle Pasta, Free-range Ostrich Chunks, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Ostrich, Pitted Kalamata Olives, Spice Mix, Tomato Passata
What is the nutritional information of Tuscan-style Ostrich Ragu?
Calories: 763, Carbs: 80 grams, Fat: grams, Protein: 46.4 grams, Sugar: 20.6 grams, Salt: 495 grams
How do I prepare Tuscan-style Ostrich Ragu?
DINNER IS READY: Bowl up the pasta, top with the Tuscan-style ostrich, and finish with a sprinkle of the cheese. Well done, Chef! TUSCAN SAUCE: Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the onion and the carrots until lightly golden, 5-6 minutes (shifting occasionally). Add the spice mix and the garlic. Fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of the reserved pasta water. Simmer until the carrots are tender and the sauce is thickening, 10-12 minutes. In the final 1-2 minutes, add the olives and the ostrich. Remove from the heat, add a sweetener (to taste) and seasoning. OSTRICH: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes per side. Remove from the pan. Season and set aside. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Tuscan-style Ostrich Ragu?
Carrot, Farfalle Pasta, Free-range Ostrich Chunks, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Ostrich, Pitted Kalamata Olives, Spice Mix, Tomato Passata
How many calories does Tuscan-style Ostrich Ragu have?
763 calories
How much fat content does Tuscan-style Ostrich Ragu have?
grams
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