Guilt-Free Ostrich Spag Bol (by Ucook and Chef Ella Nasser)

Yields2 Servings
 20 g Sunflower Seeds
 160 g Bio XXI Andean Fusilli
 1 Onion (peeled & finely diced)
 300 g Free-range Ostrich Mince
 60 ml Red Wine (optional)
 120 g Carrots (rinsed, trimmed & grated)
 400 g Cooked Chopped Tomatoes
 10 ml NOMU Peri-Peri Rub
 40 g Green Leaves (eg. mixed salad leaves)
 50 ml Low Fat Smooth Cottage Cheese
 5 g Fresh Basil (rinsed & finely sliced)
 Cooking Oil
 Water
 Salt & Pepper (to taste)
 Sweetener (honey, sugar, or similar)
 Olive Oil & Vinegar (to taste)
1

WARM ’N TOASTY
Place a pan large enough for the bolognaise sauce over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.

2

SHOW ME THE FUSILLI!
Fill a pot with salted water and place over a high heat. Once boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving 150ml of pasta water for step 3. Return the pasta to the pot and toss through some oil to prevent sticking. Cover with a lid to keep warm and set aside.

3

WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook.

Allow to caramelise for 6-7 minutes until browned but not cooked through, shifting occasionally. Mix in the wine (if using) and grated carrot. Simmer until the wine has evaporated, stirring occasionally.

Reduce the heat to low, and pour in the cooked chopped tomato and 100ml of pasta water. Mix in the Peri-Peri Rub to taste and bring to a simmer. Cook for 12-15 minutes until reduced and thick, stirring every so often.

4

PIQUANT & CREAMY
Toss the rinsed green leaves with some olive oil and vinegar and season to taste. Set aside for serving.

In a small bowl, loosen ½ of the cottage cheese with a drizzle of oil and a small splash of water. Season and set aside for serving.

5

ALMOST THERE
When the bolognese sauce has reduced, stir through the remaining cottage cheese. If too thick, gradually loosen with the remaining pasta water. Season to taste with salt, pepper, and sweetener of choice (optional).

Remove the pan from the heat and add ½ of the sauce to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.

6

HEARTY & WHOLESOME
Pile up some pasta and spoon over the remaining bolognese sauce. Drizzle with the seasoned cottage cheese and scatter over the sliced basil. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds.

Buon appetito, maestro!

Ingredients

 20 g Sunflower Seeds
 160 g Bio XXI Andean Fusilli
 1 Onion (peeled & finely diced)
 300 g Free-range Ostrich Mince
 60 ml Red Wine (optional)
 120 g Carrots (rinsed, trimmed & grated)
 400 g Cooked Chopped Tomatoes
 10 ml NOMU Peri-Peri Rub
 40 g Green Leaves (eg. mixed salad leaves)
 50 ml Low Fat Smooth Cottage Cheese
 5 g Fresh Basil (rinsed & finely sliced)
 Cooking Oil
 Water
 Salt & Pepper (to taste)
 Sweetener (honey, sugar, or similar)
 Olive Oil & Vinegar (to taste)

Directions

1

WARM ’N TOASTY
Place a pan large enough for the bolognaise sauce over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.

2

SHOW ME THE FUSILLI!
Fill a pot with salted water and place over a high heat. Once boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion, reserving 150ml of pasta water for step 3. Return the pasta to the pot and toss through some oil to prevent sticking. Cover with a lid to keep warm and set aside.

3

WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook.

Allow to caramelise for 6-7 minutes until browned but not cooked through, shifting occasionally. Mix in the wine (if using) and grated carrot. Simmer until the wine has evaporated, stirring occasionally.

Reduce the heat to low, and pour in the cooked chopped tomato and 100ml of pasta water. Mix in the Peri-Peri Rub to taste and bring to a simmer. Cook for 12-15 minutes until reduced and thick, stirring every so often.

4

PIQUANT & CREAMY
Toss the rinsed green leaves with some olive oil and vinegar and season to taste. Set aside for serving.

In a small bowl, loosen ½ of the cottage cheese with a drizzle of oil and a small splash of water. Season and set aside for serving.

5

ALMOST THERE
When the bolognese sauce has reduced, stir through the remaining cottage cheese. If too thick, gradually loosen with the remaining pasta water. Season to taste with salt, pepper, and sweetener of choice (optional).

Remove the pan from the heat and add ½ of the sauce to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.

6

HEARTY & WHOLESOME
Pile up some pasta and spoon over the remaining bolognese sauce. Drizzle with the seasoned cottage cheese and scatter over the sliced basil. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds.

Buon appetito, maestro!

Guilt-Free Ostrich Spag Bol (by Ucook and Chef Ella Nasser)
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