Sunday, November 18, 2012

Allergy free chicken mince spaghetti sauce recipe

Many traditional spaghetti sauces are thick and heavy beef and tomato creations. Making such flavours becomes somewhat impractical when using mild flavoured chicken mince so when cooking chicken spaghetti sauce aim for a light fresh flavour. The below is a twist on the family spaghetti sauce recipe, one that has become my husband's favourite.

  • 2 tbsps olive oil
  • 1 onion, diced
  • 2 sticks celery, sliced
  • 700gm chicken mince
  • 800ml diced tomato
  • 40ml tomato paste
  • 1 zucchini, chopped
  • Handful celery leaves, chopped
  • 1 clove garlic, crushed and diced
  • 200g mushrooms, diced
  • ½ red or green capsicum, diced
  • Salt and pepper to taste
  • Oregano, marjoram and basil to taste
  • Extra water
Spaghetti or noodles
  • Orgran corn or rice and corn spaghetti, penne or spirals.

  • Prepare the vegetables and celery leaves.
  • In a large pot, add a dash of cooking oil and the onions and celery.
  • Cook on medium-high until the onions are clear.
  • Add the chicken mince and cook until white, making sure to break it up.
  • Add the diced tomato and tomato paste and stir to combine.
  • Add the chopped vegetables, celery leaves, herbs, salt and pepper.
  • If there isn't enough liquid to cover the vegetables then add some water.
  • Bring the spaghetti to the boil and then allow it to simmer uncovered on a low heat for half to one hour until the sauce thickens. This should blend the flavours properly.
  • Stir occasionally to prevent burning.
  • Cook the spaghetti or noodles according to instructions.

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