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RECIPE: Chicken and Veggie Bolonaise Sauce

This time last week; we were lucky enough to have a whole heap of Chicken Mince land on our door step to get cooking and creating. I do like mince as it can be a cheaper way to eat and can feed alot of people at an affordable price as well as the fact that kids love it as its easier to chew and gets down in their little belly’s quicker. To be honest; I had never thought to eat chicken mince, I am usually a breast, thigh or whole roast chicken type of girl but since getting more into turkey; we have been switching things up a bit. Whats great about chicken mince is that it is a great source of protein and it is lean which means it has less that 10% fat and is made from a blend of chicken thigh fillet and chicken breast fillet, with no added ingredients. It is so versatile and you can really add it to any dish that uses mince and it tastes delish!
This past week; we have cooked gluten free chicken mince pies, chicken meat balls, home made healthy chicken nuggets and a big batch cook up of Bolognese sauce. I am also keen to give chicken taco mix a go tomorrow night for dinner too. 

When I do have some extra time and food like this, its a great opportunity to share the love around to my grandma and fellow Mumma friends, theres nothing like receiving a surprise meal at your door step on “one of those” days so as mentioned above I made a huge pot of Bolognese sauce. I think its a great recipe to share with you as its super simple, yummy, healthy, hearty and feeds a tribe. I quadrupled the recipe measurements below to fill a huge stock pot but go with how many you need to cook for. This recipe below serves 4-6 people. ENJOY!


1 onion

1 – 2 cloves garlic; crushed
1 Tbls coconut oil
400 grams chicken mince
Handful fresh basil
1 sprig oregano
1 bay leaf
1 carrot; grated
1 zucchini; diced
400g diced tomatoes
350grams Passata sauce
350 grams water
pinch of salt and pepper to taste
1. Place onion, garlic and oil in pot on medium heat, cook for 1 minute.
2. Add the chicken mince and stir; cook for 5 minutes or until chicken turns white (cooked).
3. Add in carrot and Zucchini, stir through and cook for another 2 minutes.
4. Add in all other ingredients and give it a good stir.
5. Bring to the boil. Then simmer for 1 hour on low heat; half covered. Keep an eye on it and stir as needed. Add more water throughout if you think it needs it. 
6. Take off heat and stir, leave to rest for 15 mins and then serve with your favourite pasta or rice; we love wholemeal spelt spirals! Share your left overs with your buddies! It always tastes even better the next day! 
Serves 4 – 6

April 5, 2014