Recipes
Lilydale Spaghetti Bolognese
4
10 min
25 min
Rating:
Ingredients
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- 500g Lilydale chicken mince
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 4 shortcut bacon rashers, chopped
- 3 cloves garlic, crushed
- 400g can chopped tomatoes
- 1/4 cup tomato paste
- 1/2 cup chicken stock or water
- 1 1/2 teaspoons dried Italian herbs
- 1/2 teaspoon dried chilli flakes (optional)
- salt and ground black pepper, to taste
- 1/3 cup chopped fresh basil leaves
- 350g spaghetti
- finely grated parmesan, to serve
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Method
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| 1 |
Heat oil in a large non-stick frying pan over a medium heat. Add onion and bacon and cook stirring occasionally for 5 minutes. Increase heat. Add Lilydale chicken mince and garlic and cook stirring for 5 minutes longer, using the side of the spoon to break mince into small pieces. |
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2
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Add tomatoes, tomato paste, stock, dried herbs, chilli, salt and pepper. Reduce heat and simmer stirring occasionally for 15 minutes or until thick. Stir in basil. |
| 3 |
Meanwhile, cook spaghetti as directed on packet. Drain and divide between 4 bowls. Top with bolognese sauce and parmesan. |
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