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
- 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.