A tasty twist on traditional bolognese with this tasty chicken-and-herb variation, from the UK's bestselling children's food expert. Suitable from 9 months
This has always been a very popular recipe with my children. I use minced chicken thigh – which has twice as much iron as the breast. The fresh thyme gives this dish a delicious flavour but you could also use sage or a mix of thyme and sage.
Once made, the bolognese can be frozen in individual portions. Then, when needed, thaw overnight in the fridge or leave out for a few hours at room temperature. Reheat in an oven preheated to 180ºC (160ºC Fan)/Gas Mark 4 for about 12 minutes or until heated through.
Ingredients
2tbsp sunflower oil
100g onion, peeled and finely chopped
100g red pepper, finely chopped
2 garlic cloves, peeled and crushed
500g minced chicken thigh
100g carrots, peeled and grated
chopped tomatoes
low-salt chicken stock cube, dissolved in 200ml boiling water
1tbsp low-salt soy sauce
1tbsp tomato purée
2tbsp freshly chopped parsley
1 ½ tbsp freshly chopped thyme
350g pasta of choice
Method
STEP 1
Heat the oil in a saucepan and sauté the onion and red pepper for 4 minutes. Add the garlic and sauté for 30 seconds. Add the minced chicken thigh and stir until it changes colour, breaking up any lumps with a fork.
STEP 2
Add all the remaining ingredients, except the pasta. Bring to the boil, then simmer, uncovered, stirring occasionally, for 30 minutes.
STEP 3
Meanwhile, cook the pasta in boiling water, according to the packet instructions. Drain and toss with the sauce.
