Monday, 21 January 2013

Chicken Bolognese Spaghetti

Serve 6


300g spaghetti
1 big tomato (diced)
1 onion (minced finely)
300g minced chicken
500g pasta sauce (store bought)
2 tbsp olive oil
Water for cooking spaghetti
200ml water
4 tbsp water for cooking the spaghetti
Sea salt
Coarse black pepper
Chopped Fresh Italian parsley (optional)


1. Heat the oil in a non stick pot.

2. Sauté the onion for few minutes. Add the minced chicken.

3. Cook the minced chicken for few minutes. Toss in the diced tomatoes. Add the pasta sauce and 200ml of water. Cook for few minutes before turning the heat down and let it simmer for 30 minutes.

4. Boil a pot of water with a tsp of salt. Cook the spaghetti for 10-15 minutes. Drain and set aside. Remember to keep some pasta water.

5. Add 4 tbsp of pasta water into the pasta sauce. Stir well. Season with some sea salt. Stir well and turn the heat off.

6. Place some spaghetti on a plate and ladle some minced chicken pasta sauce on the top. Sprinkle some coarse black pepper.

Easy side dish: Sautéed assorted mushrooms with garlic and soy sauce


10 Shiitake mushrooms (sliced)
2 packets enoki mushrooms (ends trimmed)
1 packet fresh Yanagi Matsutake mushrooms (ends trimmed)
2 cloves garlic (minced finely)
1 tbsp olive oil
2-3 tbsp soy sauce
Coarse black pepper


1. Heat the oil in a non stick pan. Sauté the garlic.

2. Add the shiitake and Yanagi Matsutake mushrooms. Drizzle 1 tbsp of soy sauce. Stir fry quickly.

3. Add the enoki mushrooms and drizzle the remaining soy sauce. Stir fry. Cook till the sauce has dry up and sprinkle some coarse black pepper. Stir well.

No comments:

Post a Comment