Chicken Bolognese with Crispy Oregano

Ingredients

• •2 tablespoons extra-virgin olive oil
• •1 cup oregano leaves
• •1 whole yellow onion
• •3 cloves garlic
• •1 tablespoon tarragon
• •1 pound ground chicken
• •1 cup dry white wine
• •2 cans chopped tomatoes
• •to taste sea salt and black pepper
• •1 pound pappardelle
• •to taste pecorino cheese
• •to serve

Cooking Instructions

1. 1.

   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 ground chicken 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.

   20 min

2. 2.

   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.

   10 min