Chicken Bolognese with Crispy Oregano

Ingredients for Chicken Bolognese with Crispy Oregano

• 2 tablespoons extra-virgin olive oil

• 1 cup oregano leaves

• 1 yellow onion, finely chopped

• 3 cloves garlic, crushed

• 1 tablespoon chopped tarragon

• 450g chicken mince

• 240ml dry white wine

• 2 (400g) cans chopped tomatoes

• Sea salt and cracked black pepper

• 450g 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 pot of boiling salted water for 8–10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.