Chicken Spaghetti Bolognaise

From the July issue of the Australian Healthy Food Guide. Passata is the equivalent of tomato sauce.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Cook pasta in a large pan of boiling water according to packet directions. Serve pasta topped with the bolognaise sauce and remaining parsley.