I think it’s safe to assume that from now on, almost everything on my blog will ooze comfort! I can’t think of anything that is better suited to the chilly nights we are having than plates/bowls of warm, comforting food dripping with flavour and loaded with carbs. Pasta’s, curries and stews are all I’m focusing on right now. Here and there I’ll throw in some baked goods but don’t expect a single salad for the next couple of months!
Since I explored with Lamb mince not so long ago with the Greek Meatballs I made, I decided to venture a bit further and try Ostrich Mince. The result is very similar to Beef Mince but it’s a lot meatier which is nice. It also helps that it’s so much healthier for you. I added some Roast tomatoes to the sauce as I just thought the Ostrich could do with some sweet and smokey flavours.
I used the fresh Tagliatellini from Woolies (a finer version of Tagliatelle) and it was absolutely moorish. I topped it with a grating of Mature Cheddar for that old school added comfort. When I was young, we didn’t even know what Pecorino/Parmesan was so my mom always added cheddar to our Bolognese sauces. Enjoy!
8 Tomatoes, Halved
1kg (2.2 pounds) Ostrich Mince
3 Large Carrots, peeled and finely Chopped
2 Onions, Peeled and finely chopped
2 Celery Stalks, finely chopped
5 Garlic Cloves, Finely chopped
1 glass Red Wine (I used Merlot)
1 1/2 cups Beef Stock
1 small tin Tomato Paste
3tbsn Beef Soup Powder mixed with 1/2 cup cold water (I used Chilli Beef & Vegetable)
2 Bay Leaves
2 Thyme Sprigs
Salt & Pepper to taste
750g (26.46 ounces) Fresh Pasta of your choice
Place the Tomatoes on a baking tray, drizzle with Olive Oil, sprinkle with salt and pepper and place in a hot oven (220°C (428 degrees Fahrenheit)) and roast until the tomatoes are soft and the skins are starting to blister.
In a large saucepan, heat some olive oil and cook the Ostrich until browned (do it in batches if your pan is too small). Remove and set aside. Add some more oil to the pan and fry the onions, celery, carrots and garlic until soft. Add the Mince back and add all the other ingredients. Allow to come to the boil and turn the heat down. Allow to simmer for 30-45 minutes. Add the Roast tomatoes and cook for another 5 minutes. Check and adjust the seasoning.
Cook the pasta until Al dente (fresh pasta takes about 4 minutes, dried takes about 10 minutes). Serve the pasta with the Ragu on top and add a good grating of cheese.Alida Ryder