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Ostrich spaghetti bolognaise

35 minutes cooking time   |   45 minutes preparation time



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


  • 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.

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