Chicken mince is a lower fat alternative to red meat mince. Try it in this bolognaise which is loaded with tasty
vegetables.
Ingredients (serves 4):
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 celery stick, finely chopped
- 1 carrot, peeled, finely chopped
- 125g shortcut bacon rashers, finely chopped
- 600g chicken mince
- 750ml Italian tomato pasta sauce
- 1/2 cup chicken stock
- 75g baby spinach leaves
- 400g dried spaghetti pasta
- grated parmesan cheese, to serve
Directions:
- Heat oil in a large, non-stick frying pan over medium heat. Add onion, garlic, celery and carrot. Cook, stirring, for 3 minutes or until carrot is tender.
- Add bacon and chicken. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until chicken is cooked through. Add pasta sauce and stock. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 15 minutes or until sauce has thickened slightly. Season with salt and pepper. Add spinach. Cook for 1 minute or until the spinach is just wilted.
- Meanwhile, cook pasta in a saucepan of salted, boiling water following packet directions until tender. Drain. Divide between bowls. Top with bolognaise. Serve with parmesan.
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