Pasta with ostrich meat

1. Put a large pot of water on a high heat, after boiling, reduce to medium. Pour out the pasta and cook it according to the instructions (8-12 minutes), which can be found on the package. We cook the pasta to the state of "al dente", that is, not until fully cooked. Drain the water from the paste and leave it for now. It is important not to overcook the pasta, otherwise it will negatively affect both the appearance and the taste of the finished dish.

2. Peel the onion from the husk, then cut it into small cubes.

3. Put the frying pan on high heat, pour olive oil into it, heat it well. Put the onion in the oil and, stirring, fry it for 2 minutes.

4. I wash the ostrich fillet, dry it with napkins and put it entirely to the onion. Fry on both sides for 3 minutes. After we spread it on a wide plate and put it aside.

5. Add tomatoes in their own juice to the pan, chili sauce, sugar, cabbage kalle (broccoli). Mix everything together.

6. Pour red wine, apple juice, spread pomegranate seeds. Reduce the heat to medium, cook everything together, stirring occasionally, for 5 minutes.

7. Put the pasta in the pan, mix so that the sauce is evenly distributed over the pasta.

8. Cut the ostrich meat into large pieces, add it to the pan and mix everything again. Warm up everything together for a minute.

9. Without hesitation, we lay out the finished dish on serving plates and serve it on the table.

Bon appetit! Successful culinary experiments and delicious dishes!