Finely chop the onion, carrot, celery stick and garlic clove so that they are all the same size and very finely diced.
Heat the oil in a frying pan and cook the chopped vegetables until softened and sweet.
Add the tomato puree and cook for two minutes, then add the chicken mince and cook until no longer pink.
Add the tomatoes, stock, mushrooms, dried herbs, basil, salt and pepper and bay leaf. Bring to a simmer and cook for at least one hour. Remove the bay leaf.
Meanwhile, cook the spaghetti according to packet instructions. Serve the sauce tossed with the spaghetti and sprinkle cheese over the meal if you like.
Recipe Notes
This recipe makes 4 servings. Calories per serve – 503
Finely chop the onion, carrot, celery stick and garlic clove so that they are all the same size and very finely diced.
Heat the oil in a frying pan and cook the chopped vegetables until softened and sweet.
Add the tomato puree and cook for two minutes, then add the chicken mince and cook until no longer pink.
Add the tomatoes, stock, mushrooms, dried herbs, basil, salt and pepper and bay leaf. Bring to a simmer and cook for at least one hour. Remove the bay leaf.
Meanwhile, cook the spaghetti according to packet instructions. Serve the sauce tossed with the spaghetti and sprinkle cheese over the meal if you like.
Recipe Notes
This recipe makes 4 servings. Calories per serve – 503