Penne and chicken mince bolognaise
2 tbsp olive oil 1 onion, finely diced 1 peeled carrot, grated 1 stick celery, finely chopped 350g lean chicken mince 400g can chopped tomatoes 2 tbsp tomato paste ¹/³ cup cold water Salt and
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|2 tbsp||Olive oil|
|1||Onion, finely diced|
|1||Carrot, peeled and grated|
|1||Celery, stalk, finely chopped|
|350 g||Chicken mince, lean|
|400 g||Tomatoes, chopped|
|2 tbsp||Tomato paste|
|⅓ cup||Water, cold|
|1 to taste||Salt & freshly ground pepper|
|350 g||Penne pasta|
|1 to serve||Grated cheese, parmesan|
- Heat oil in a large saucepan, add onion, carrot and celery and cook over a medium heat for 5 minutes to soften. Remove to one side.
- Add chicken mince to the pan and stir-fry for 5 minutes to lightly brown. Return vegetables to the pan. Add canned tomatoes, tomato paste and water then simmer for 5 to 10 minutes or until liquid has reduced and mixture thickened. Season with salt and pepper to taste.
- At the same time, cook pasta in plenty of boiling, salted water for 10 minutes or according to packet instructions until just tender to the bite.
- Drain pasta well, toss with bolognaise sauce and serve with parmesan on the side to sprinkle over.