Ostrich spaghetti bolognaise

35 minutes cooking time   |   45 minutes preparation time

 DESCRIPTION

 INGREDIENTS

Serves 4 – 5

• 500 g Klein Karoo Ostrich Mince
• 1 tablespoon olive oil
• 2 onions, finely chopped
• 4 large mushrooms, sliced
• 2 carrots, grated
• 400 g tin tomatoes, chopped
• 250 ml vegetable stock
• 4 tablespoons tomato purée
• 1 teaspoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper

 DIRECTIONS

Method:

• 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.