Ostrich Bolognese

Ah, the thrill of the unknown, the rush of the exotic! Ostrich Bolognese, my friends, is not for the faint of heart. This is a dish for the bold, the adventurous, and the downright curious. It’s a flavor bomb just waiting to blow your taste buds to kingdom come. And the best part? You can make it in the comfort of your own home, without having to trek to some far-flung corner of the globe (although, let’s be real, that’s always a good time too).

Now, I know what you’re thinking – ostrich? Really? But trust me, my friends, this bird’s got game. Its meat is lean, mean, and packed with flavor, and when slow-cooked in a rich, tangy Bolognese sauce, it’s nothing short of sublime. So don’t be a culinary wimp – take the leap, and give this Ostrich Bolognese, created by Chef Freddie Williams, a try. Your taste buds (and your sense of adventure) will thank you.

Servings: 6
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Pappardelle 1lb
Water 6qts
EVOO (Divided) 1/2c
Salt 1tbsp
Sauvignon Blanc 4oz
EVOO (Garlic Infused) 1/4c
Onion (Diced) 1/2c
Bell Pepper (Diced) 1/2c
Celery (Diced) 1/2c
Roasted Garlic Paste 1/4c
Herb Seasoning 1/4c
All Purpose Seasoning 2tbsp
Crushed Red Pepper 1tsp
Cabernet Sauvignon 8oz
Ground Ostrich 1lb
Tomato Paste 6oz
Tomato Sauce 24oz
Burrata 8oz
Parmesan 3oz
Fresh Basil 3oz

1. Bring Water, EVOO (1/4c), Salt, and Sauvignon Blanc to a boil
2. Add Pappardelle and cook until al dente (about 12-15 minutes)
3. Drain noodles, rinse in cold water, and toss in EVOO (1/4c)

1. Sauté Onion, Bell Pepper, and Celery in EVOO
2. Add in Roasted Garlic Paste and cook for 1 minute
3. Mix in Herb Seasoning, All Purpose Seasoning, and Crushed Red Pepper
4. Deglaze with Cabernet Sauvignon
5. Mix in Ground Ostrich and cook until browned
6. Mix in Tomato Paste
7. Mix in Tomato Sauce
8. Allow to simmer for 30 minutes

1. Place Noodles in serving bowl
2. Top with Sauce
3. Garnish with Slice of Burrata, Parm, and Fresh Basil

Keep it exotic and enjoy!