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How to make Chicken and bacon ragu with spaghetti

Yield = 6
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 150g bacon rashers, cut into matchstick-sized pieces
  • 500g chicken mince
  • 1 brown onion, roughly chopped
  • 2 garlic cloves, sliced thinly
  • 5 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 400g tinned chopped tomatoes
  • 500g Garofalo spaghetti
  • 1/2 cup chopped flat-leaf parsley
  • Parmesan, grated, to serve

Method

  • Step 1 Preheat oven to 150C. Spray a large flameproof dish with olive oil spray and heat over medium-high heat. Add the bacon and cook for 1-2 mins. Add the chicken mince and cook until it begins to brown. Add the onion, garlic and thyme. Season with salt and cook for 1-2 mins or until onion begins to soften. Add the tomato paste, tomato and 1 cup (250ml) water. Bring to the boil. Transfer the dish to the oven and cook, covered, for 30 mins.
  • Step 2 Meanwhile, cook the spaghetti in a large saucepan of salted, boiling water following pack directions or until is al dente.
  • Step 3 Add the pasta and parsley to the ragu and stir to combine. Top with parmesan to serve.