Yeah. That’s what this dish is called.
It’s the meal I make and drop off when someone has a baby or they are sick. It’s the meal that is in our freezer in small portions for Luke to take to work. It’s the meal my friends know me for.
It’s not Masterchef quality, but it’s my signature dish. And it’s yummy!
Ingredients
500g chicken mince.
big chunk of butter
1 leek-finely diced
1 grated carrot
1 grated zuchinni
2 tbsp tomato paste
400ml (or thereabouts) of passata or sugo.
a bit of crushed garlic-as much as you like to eat! I use a couple of cloves
basil & oregano. This depends on whether it’s dried or fresh and how much you like the taste of herbs.
salt and pepper
pasta or rice to go with it and some grated cheese if you like
Method
Melt the butter. Add the leek and chicken mince and cook until the mince is done and the leek is soft.
Add the garlic and grated veg and cook until they are a bit soft. Around a minute. Add the herbs and tomato paste and stir it in before adding the passata.
Mix it all up and keep it on a low simmer for about 15 minutes. It shouldn’t be too wet or too dry. Add more passata if you need or if you’re freezing it.
Pour it over your pasta/rice/zoodles/toast etc and top with a bit of Parmesan or grated tasty if that takes your fancy.
Enjoy!
