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Ostrich Bolognese Fillet

Ostrich Bolognese Fillet

Bolognese sauce is a classic Italian pasta offering and traditionally made with minced meat. Slow cooked, with a mixture of onions, carrots, celery and tomatoes, plus milk to give it a creamy texture. Italian or not, Bolognese is as much part of the South African favourites list, as vetkoek and mince, or Malva Pudding and custard.

The Ostrich fillet used in this recipe, is easily substituted with ostrich steak.

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Preparation Time


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Cooking Time


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For the Sauce:

  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and grated
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced one cup of sliced mushrooms 1/2 yellow pepper chopped
  • 1/2 red pepper chopped
  • 1/2 c. dry white wine
  • 1 (15-oz.) can crushed tomatoes 3 tbsp. tomato paste
  • 2 cups beef stock
  • 1 bay leaf
  • 1 c. whole milk
  • 3/4 tsp. salt
  • Freshly ground black pepper

500g Ostrich FIllet, thinly sliced

  • 15ml chilli salt
  • 15ml Zatar spice
  • 410g cherry tomatoes
  • Fresh Basil



  1. Heat the oil, in a large heavy based pot, over medium-high heat.
  2. Add half the onion, all the carrots, peppers, and celery, and cook until soft, approximately 7 minutes.
  3. Add the wine and bring the mixture to a simmer. Cook until the wine is well reduced.
  4. Stir in the tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour.
  5. Blitz with a blender stick to form a smooth sauce.
  6. Discard bay leaf, then gradually stir in milk.
  7. Cover with a slightly raised lid and simmer, stirring occasionally until milk is fully incorporated, approximately 45 minutes.
  8. Season with salt and pepper.
  9. In another pan brown the ostrich, season with the za’atar and chilli salt, cooking just long enough until the meat is no longer pink and lightly seared, approximately 4 minutes.
  10. Meanwhile, in a small saucepan, cook the mushrooms in a little oil, season to taste, and then add to the meat.
  11. Add the meat mixture and cherry tomatoes to the bolognese sauce, and simmer for 10 minutes, while your favourite pasta cooks al dente.

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