Ingredients
- 2 Onions (chopped)
- 2 Carrots (chopped)
- 2 Peppers (chopped)
- 1 bulb Garlic (peeled and chopped)
- 500 g Chicken mince
- 2 tsps Paprika
- 2 tsps Ground coriander
- 2 tbsps Tomato puree
- 100 ml Red wine
- 500 g Passata
- 4 Fresh tomatoes (chopped)
- 300 ml Chicken stock
- 2 tbsps Worcestershire sauce
- 1 tbsp Italian herbs
- 1 pinch Salt and pepper
- 1 Lemon (juice only)
- 1 handful Fresh basil (finely chopped)
- 2 tbsps Extra virgin olive oil
Instructions
- Heat a large skillet on a medium-low heat. Add the oil, onions and carrots and soften for 5 minutes.
- Add the peppers and garlic – continue to sauté for a further 5 minutes.
- Throw in the chicken mince and brown all over making sure to break it up with a wooden spoon. Once browned, add the paprika, ground coriander and tomato puree. Continuously stir for 1 minute.
- Pour in the red wine – stir well until it has evaporated.
- Add the chicken stock, passata, Worcestershire sauce, fresh tomatoes, Italian herbs and season with a pinch of salt and pepper. Stir well before bringing to the bubble. Once bubbling, reduce the heat to low and simmer for around 40 minutes or until the sauce has thickened.
- Once the sauce has thickened, turn off the heat. Add the lemon juice and stir through some freshly chopped basil.
- Serve with wholewheat spaghetti.
Nutrition
Serving: 1 Serving | Calories: 424kcal | Carbohydrates: 34g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 365mg | Potassium: 2025mg | Fiber: 8g | Sugar: 17g | Vitamin A: 7156IU | Vitamin C: 89mg | Calcium: 114mg | Iron: 6mg
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