Ingredients
2 tbsp olive oil
1 leek
finely chopped
1 carrot
finely diced
2 celery
finely diced
3 large cloves garlic
finely chopped
100g pancetta
roughly chopped
700g chicken mince
2 tins (400g) diced tomatoes
Equipment
- 1 large, heavy-based saucepan
- 1 food processor
Instructions
- 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.
Notes
Tip
If you are in a super hurry you can use your food processor to chop the veggies in this recipe.
Tip
I recommend you use chicken breast mince for this recipe to keep the fat content low.
Tip
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.
