Ingredients

The following ingredients have 4 Servings
  • 200 g pancetta
  • 2 cups closed-cup mushrooms
  • 250 g ground chicken
  • 1 onion
  • 2 cloves of garlic
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1/2 cup chicken stock ((broth))
  • 1 tsp Italian herbs
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 tbsp chopped parsley
  • 1/4 packet of tagliatelle

Instruction

  • Heat up the oil in a pan, add the butter and allow it to melt.
  • Chop the onion and garlic, and add them to the pan.
  • Cook for 2-3 minutes until the onion has soften, then add the sliced mushrooms, and leave to cook for 4-5 minutes until nicely browned, and all the liquid released.
  • Add the pancetta, give it a good stir, and leave to cook until crispy.
  • The ground chicken can now be added too, just give it a good stir until the meat is no longer pink.
  • Add the chopped tomatoes, tomato puree, chicken broth, seasoning, and leave to cook with the lid on until the sauce is reduced.
  • Meanwhile, cook the tagliatelle according to the packet instructions.
  • When ready, drain the water, then add it to the pan with the sauce.
  • Garnish with freshly-chopped parsley.