Chicken ragu recipe
If spaghetti bolognese makes a weekly appearance on your dinner table, then try this chicken ragu recipe for a bit of a change. Chicken mince makes a beautiful, somewhat lighter pasta sauce and this dish seems to have a little more spring in its step than the traditional pork and veal bolognese.
- 2 tbsp olive oil
- 1 leek, finely chopped
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 3 large cloves garlic, finely chopped
- 100g pancetta, roughly chopped
- 700g chicken mince
- 2 tins (400g) diced tomatoes
Heat the olive oil in a large, heavy-based saucepan. Gently cook the leek, carrot, celery, garlic and pancetta for at least 5 minutes.
Add the chicken mince and cook, breaking it up for a few minutes or until almost cooked through.
Tip in the tomatoes, stir well and simmer for 10 minutes.
Serve with pasta of your choice, chopped parsley and grated parmesan cheese.
- If you are in a super hurry you can use your food processor to chop the veggies in this recipe.
- I recommend you use chicken breast mince for this recipe to keep the fat content low.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.