Giving this classic Italian dish a South African twist by using Springbok mince and our very own red, a Pinotage.

It is rich, succulent, hearty and packed with flavour. Served steaming hot with an extra serving of Pecorino Romano, this is the perfect rainy day meal.

If you can’t find Springbok mince (or prefer not to use it), you’re welcome to use Beef mince instead.

Springbok Ragù with Pappardelle

Author: Natasha Marais

Print Recipe Pin Recipe

Course Main Course

Cuisine South African

Servings 8

Ingredients

1 onion diced
2 celery stalks chopped
2 carrots chopped
8 cloves garlic pressed
2 sprigs fresh rosemary leaves picked, finely chopped
6 sprigs fresh thyme leaves picked, finely chopped
1 handful fresh origanum finely chopped
50 grams tomato paste
1 cup pinotage
1 kg springbok mince
2 tins diced tomato
3 sachets liquid beef stock
3 tbsp brown sugar
500 grams pappardelle sub fettuccine
pecorino romano to serve

Instructions

Over medium heat, fry onion in a little olive oil, then add the celery, carrots, garlic and herbs and cook for about 10 minutes, adding a drop of water if needed.
Add the tomato paste and Pinotage and allow to cook for a further 5 to 10 minutes until wine has reduced.
Add the mince and allow to brown. Season with salt and pepper. Add the tomatoes, stock and sugar. Cover and cook for 1 ½ hours.
Cook pasta according to package instructions. Add about half a cup of the pasta water to the sauce to loosen a bit. Drain the pasta, then combine with the sauce, reserving some of the sauce to add an extra dollop on top.
Finish off with grated Pecorino Romano and enjoy!