Chicken Bolognese Recipe

If you’re trying to eat less red meat but love a good bolognese, this is a great recipe using either minced chicken or turkey mince. If you can get the darker leg/thigh mince this is even better.

I N G R E D I E N T S

Olive oil
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
500g chicken or turkey mince
1 glass of white wine
1 can of chopped tomatoes
Bomba! tomato paste – around 3 tbsp
Handful of fresh herbs – we used oregano, rosemary and thyme
Spinach tagliatelle – around 400g or enough to serve 4
Sea salt and freshly ground black pepper
Parmesan or pecorino, grated

M E T H O D

1. Heat a good glug of olive oil in a large pan over a medium heat. Add the onion and cook out for at least 5 minutes or until translucent.

2. Next add the mince and stir well to combine – once it is all cooked through, add the garlic and the wine and stir well. Let it cook out a little longer. Then add the Bomba! tomato paste, if you cannot get Bomba – just use regular tomato purée. Combine well and then add the herbs and tinned tomatoes and season well. Simmer over a low heat for 10-15 minutes.

3. Cook the pasta in a large saucepan of boiling salted water according to the instructions on the packet. Drain, and then serve in bowls with the bolognese. Top with freshly grated parmesan/pecorino.