Chicken ragu

Chicken ragu



  • 2 tbsp olive oil
  • 1 leek, finely chopped
  • 1 carrot, finely diced
  • 2 sticks celery, finely diced
  • 3 large cloves garlic, finely chopped
  • 100g pancetta, roughly chopped
  • 700g chicken mince
  • 2 tins (400g) diced tomatoes


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.

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Serving Suggestions


  • If you are in a super hurry you can use your food processor to chop the veggies in this recipe.
  • I recommend you use chicken breast mince for this recipe to keep the fat content low.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder.  You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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