Spaghetti bolognese is traditionally made using minced beef, and in this recipe I have altered it to be chicken instead.
It was originally an Italian dish, the meaning of which is "Spaghetti of Bologna" which is a city in Northern Italy.
The flavours in this dish make a very enjoyable taste and the addition of the fetta cheese crumbled on top, give it an extra zing.
You could also add chilli or chorizo to this recipe which would make the dish saltier -I generally do not put added salt in cooking as I feel there is enough salt in most ingredients. You could also add other vegetables, cut up fine, if you want your children to eat them and not know they are in the recipe!
Ingredients 500 g chicken mince 1 or 2 leeks
1 red capsicum
2 cloves garlic
2 cups stir through sauce or pasta sauce
1 tbsp fresh thyme
1 tbsp fresh rosemary, chopped
2 tbsp halved, black olives
About 150 -300 g spaghetti
125 g fetta Grated carrot (optional)
Grate 1 or 2 carrots.
Wash the leeks well, and slice into thin rings using only the white part.
Finely chop the red capsicum. Heat some oil in a pan and add the leek and cook for a few minutes.
Then add the garlic and red capsicum and cook over medium for about 2 minutes or until lightly browned.
Add the chicken mince, grated carrot and cook over a high heat for about 3 minutes, or until most of the liquid has evaporated, and making sure you break up large pieces of chicken.
Add the tomato pasta sauce or Stir Through sauce, thyme and rosemary and bring to the boil.
Reduce the heat and simmer for about 5 more minutes or until the sauce has reduced and thickened. Add the olives and stir to combine. Season to taste -I added only pepper.
Meanwhile, cook the spaghetti as per packet instructions.
Place the drained spaghetti on individual plates (or you can mix it all together first), and pile the Chicken Bolognese over the top.
Sprinkle with fetta cheese and serve.
This will keep for several days in the fridge and is also just as nice a day or two later.