Prep 5 mins
Cook 30 mins
From the July issue of the Australian Healthy Food Guide. Passata is the equivalent of tomato sauce.
- 1 teaspoon olive oil
- 1 brown onion, finely chopped
- 1 small carrot
- 2 celery ribs, finely sliced
- 2 garlic cloves, crushed
- 1 lb chicken, ground
- 24 ounces tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 cup flat leaf parsley, roughly chopped
- 1 lb spaghetti
- Heat oil in a frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 8 minutes or until vegetables are tender. Add chicken and cook, stirring for 8-10 minutes or until browned.
- Add passata, basil, thyme, and half of the parsley. Stir until well combined and mixture comes to a boil. Reduce heat and simmer for 15 minutes.
- Cook pasta in a large pan of boiling water according to packet directions. Serve pasta topped with the bolognaise sauce and remaining parsley.
This was wonderful. But I thought the end product would be a thicker sauce. That said, it was extremely delicious and I will make it again and experiment with thickening the sauce more. Thanks for sharing. Made for Mediterranean Cruise - Cooking Photos Forum.
This was very delicious, I don't eat red meat (only poultry and fish/seafood) so this was perfect for me. The only thing I substituted was I used Pappardelle (very broad fettuccine) instead of spaghetti. The sauce was very filling and whole family enjoyed it. Thanks for posting AmandaInOz
Oh this was good, I used a home made passata sauce (compliments of a girlfriend) and did not add the herbs as I know this passata is very herby in itself. This was a good change from the usual beef, I was lucky to get some chicken breasts on special which I ground up so I knew it was all meat that went in. Served with Mandy from Oz Parmesan & Herb Bread 218059 and a tossed green salad. Wonderful meal, made for Recipe Swap #19 - August 2008.