Ostrich Spaghetti Bolognaise

35 minutes cooking time
45 minutes preparation time



Serves 4
  • 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



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