What to cook for dinner?

Over the last twelve months our diet has been evolving to include meat free nights.  These nights have increased to three most weeks and since starting the whole food workshop, I have been very conscious of the ingredients that are going into our meals, that they have very little processing if any.  After the recent diagnosis of my father I have become more and more aware of the fibre that we consume and also the amount of red meat too.  We love meat, my husband loves red meat so it is difficult to eliminate it completely but we do limit our intake.  So as a change to the usual red meat I would normally use when making a bolognese I used chicken instead.  I found a very simple and tasty recipe on the internet and thought you might like to give it a go too.

Chicken Bolognese
1 tablespoon of olive oil
1 onion, finely chopped
1 small carrot, grated
2 sticks celery, finely sliced (I replaced this with some peas instead)
2 garlic cloves, crushed
500g chicken mince
410g can tomato puree or tomato pasta sauce (I used tinned tomatoes)
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup of flat leaf parsley, roughly chopped
500g spaghetti

1. Heat oil in a frying pan over medium heat.  Add onion, carrot, celery and garlic and cook, stirring often, for 8 minutes or until vegetables are tender.  Add chicken mince and cook, stirring for 8-10 minutes or until browned.
2. Add tomato puree, basil, thyme and half the parsley.  Stir until well combined and mixture comes to the boil.  Reduce heat and simmer for 15 minutes.
3. Cook pasta in a large pan of boiling water according to packet directions.  Serve pasta topped with bolognese and remaining parsley.

Both of the girls enjoyed this even telling their Dad when he got home from work how nice dinner was, so it will definitely go back on the menu plan again. Enjoy.
♥