chicken bolognese with crispy oregano
- 2 tablespoons extra virgin olive oil
- 1 cup oregano leaves
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 tablespoon chopped tarragon
- 500g chicken mince (ground chicken)
- 1 cup (250ml) dry white wine
- 2 x 400g cans chopped tomatoes
- sea salt and cracked black pepper
- 400g pappardelle
- finely grated pecorino, to serve
- Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1–2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3–4 minutes or until softened. Add the chicken mince and cook, breaking up any lumps with a wooden spoon, for 5–7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5–7 minutes or until reduced.
- Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta between bowls and top with the crispy oregano and pecorino to serve. Serves 4
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