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Ostrich Mince Bolognese

Since discovering Ostrich Mince, I never use Beef mince.  Ostrich meat is so lean that even extra lean beef tastes fatty in comparison.  Ostrich mince is available at Woolworths and Pick n Pay.   Of course you can use Beef, or Chicken mince in this recipe if you prefer.  This is a family favourite and we eat it once a week.   Because grated veg are in the meal it is nutritious. I always double the recipe and freeze the rest.  I have found that 900 grams is the right amount to freeze for our family of 2 adults and 2 young children (6 & 9).  A frozen portion of 300 grams feeds the children separately if we are eating something else which they are not fond of.  Other than serving as Spaghetti Bolognese the mince can be used in lasagna, on Vetkoek or with today being Shrove Tuesday we will have it on pancakes tonight.

OSTRICH BOLOGNESE

30 ml oil
15 ml butter
1 onion finely chopped
3 medium carrots peeled and grated
4 baby marrow grated
3 beetroot peeled and grated (optional)
3 cloves crushed garlic
60 ml sherry
250 ml tomato puree
500 ml stock
seasoning to taste
60 ml chopped parsley
60 ml chopped basil (if available)
2 ml dried oregano (or 30 ml chopped fresh oregano)
2 bay leaves

  1. Heat the oil and butter in a large saucepan, add the vegetables and stir over a low heat until beginning to soften.
  2. Add the mince and garlic and brown well over medium heat, toss frequently to loosen the mince, breaking up any lumps.
  3. Add wine and simmer until evaporated.
  4. Stir in the remaining ingredients, reduce heat to very low and simmer, half covered for an hour.
  5. Remove the bay leaves and serve as desired.

2 comments

  1. Sules you are a great chef and baker.

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