Ingredients:

  • 300 g spaghetti (white or brown, or any kind of pasta you like!)
  • 1 tablespoon olive oil
  • 1 small onion, very finely diced
  • 1 small carrot, very finely diced
  • 1 stick celery, very finely diced
  • 500 g chicken mince
  • 2 cloves garlic, grated or crushed
  • 400 g tin chopped tomatoes (preferably high-quality brand)
  • 200 ml chicken stock (made from ½ a cube)
  • 1 tablespoon tomato puree
  • 1 teaspoon dried oregano
  • 1 tablespoon soy sauce (or Worcestershire sauce)
  • Black pepper, to taste
  • Grated parmesan or cheddar, to serve (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Bring a pot of salted water to a boil, add the spaghetti, and cook according to package instructions. Drain and set aside.
  2. In a large frying pan, heat olive oil over low heat. Add the finely diced onions, carrots, and celery. Cook with the lid on for about 3 minutes, stirring occasionally, until softened but not browned.
  3. Increase the heat and add the chicken mince. Break it up with a spatula and cook until lightly browned, around 3 minutes, stirring regularly.
  4. Lower the heat and add the grated or crushed garlic. Cook for about 1 minute
  5. Stir in the chopped tomatoes, chicken stock, tomato puree, oregano, soy sauce, and black pepper. Mix well.
  6. Bring the mixture to a boil. Then lower the heat to medium and let it simmer uncovered for 10 minutes until slightly thickened.
  7. Divide the spaghetti onto plates. Top with the chicken Bolognese sauce, sprinkle with cheese (if using), and garnish with fresh basil leaves.