Go Back

Ostrich Neck Ragu

price 80 per kg
Packaging 500g/1kg
Print Recipe

Ingredients
  

  • 1 1.5 kg Ostrich Neck
  • 1 2 tbsp Olive Oil
  • 1 1, finely chopped Onion
  • 1 2, diced Carrots
  • 1 2 stalks, diced Celery
  • 1 3 cloves, minced Garlic
  • 1 2 tbsp Tomato Paste
  • 1 250 ml Pomegranate Juice or Apple Cider Vinegar
  • 1 400 g Canned Tomatoes
  • 1 500 ml Beef or Chicken Stock
  • 1 2 leaves Bay Leaves
  • 1 1 sprig Rosemary
  • 1 1 sprig Thyme
  • 1 To taste Salt & Black Pepper

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Sear the ostrich neck on all sides until browned. Remove and set aside.
  • In the same pot, sauté onions, carrots, and celery until softened.
  • Add garlic and tomato paste, cooking for another minute.
  • Pour in pomegranate juice or apple cider vinegar, scraping up any browned bits.
  • Add canned tomatoes, stock, bay leaves, rosemary, and thyme. Stir well.
  • Return the ostrich neck to the pot. Cover and simmer for 3-4 hours until tender.
  • Remove the meat from the bones, shred it, and return it to the sauce.
  • Season with salt and black pepper to taste.
  • Serve over pasta, polenta, or mashed potatoes.