• 500g Klein Karoo Ostrich Mince
• 1 Tablespoon olive oil
• 2 Onions, finely chopped
• 4 Large mushrooms, sliced
• 2 Carrots, grated
• 400g Tin tomatoes, chopped
• 250ml Vegetable stock
• 4 Tablespoons tomato purée
• 1 Teaspoon Worcestershire sauce
• 1 Teaspoon freshly ground black pepper

• Heat the olive oil in a large saucepan over medium heat.
• Add a quarter of the mince and fry, adding the rest of the meat in intervals to avoid cooking the meat.
• Add the onion and fry for 5 minutes, stirring occasionally, until the mince is browned and the onions softened.
• Add the mushrooms and carrots, cook for 1 minute; then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper.
• Stir well and bring to the boil; then reduce the heat to simmer for 15-20 minutes until the sauce has thickened.
• Boil whole-wheat spaghetti as indicated on the pack.
• Serve with the bolognaise sauce.
• Top with fresh basil leaves and cherry tomatoes cut in half.

Serve with Italian salad and fresh bread.