The cheat’s chicken Bolognese
Bolognese is the kind of big-bowl comfort food we know and love. That’s why our new Bolognese pasta recipe uses chicken instead of beef, for a lighter weeknight dinner in under 30 minutes, guaranteed.
How to make chicken Bolognese:
Fry 100 g diced pancetta in 2 tablespoons olive oil until crispy. Add 500 g chicken mince to the pan and brown, along with 2 crushed garlic cloves. Add 1 bay leaf, 50 g roughly chopped anchovies and 2 tablespoons tomato paste with vegetable soffritto*. Stir until fragrant.
Finally, add 1 jar of tomato-and-basil pasta sauce, 120 g finely chopped sundried tomatoes and 2 cups organic liquid chicken stock. Stir through and simmer for 10 minutes. Meanwhile, cook 500 g fiorelli pasta until al dente. Serve the sauce over the pasta, garnish with fresh basil and enjoy with a glass of Cab Sav.
*What is soffritto? Diced and fried onions, carrots and celery, which form the base for many Italian dishes.
Too rushed to cook?