(at time of publication)
- 1 red onion
- 2 cloves garlic
- 1 carrot
- 1 stick celery
- 1 red capsicum
- 2 tablespoons olive oil
- 350g chicken mince
- ½ cup frozen spinach, defrosted
- 1 can Italian chopped tomatoes, any flavour (I used chilli and garlic)
- 1 tablespoon tomato paste
- ¼ cup wine (or chicken stock)
- ¼ cup water
- ½ cup fresh basil (or other fresh herbs to your taste)
- salt and pepper
1 Chop vegetables finely; use a processor to do this really quickly.
2 Heat oil in a heavy-based pan over a medium heat. Put all fresh vegetables in the pan and cook until softened and fragrant, about 10 minutes.
3 Add chicken mince to pan, break up with a spoon, and cook until chicken has coloured. Add tomatoes, wine, water, spinach and tomato paste to pan. Simmer for around 20 minutes, until sauce has thickened.
4 Taste and adjust seasoning; add your favourite spices here if you like, such as chilli, oregano or paprika. Simmer for 5 minutes more.
5 Just before serving, add basil or other fresh herbs and stir through. Serve with freshly cooked pasta of your choice
Turn it into a pie by topping with hot mashed potato and a little grated cheese, then grill for 5 minutes.
Using lean beef mince in this recipe adds only a few extra kilojoules and no extra fat, so feel free to substitute.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2.3g
Dietary fibre 7.9g
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