Ingredients

Portions: 4

4 portions of spaghetti
1 onion
1 clove of garlic
2 carrots
1 tbsp olive oil
About 500g chicken mince
2 tbsp tomato purée
½ tsp salt
1/4 tsp pepper
1 tsp dried thyme
1 packet cherry tomatoes (400 g)
1 ½ dl chicken stock (water + stock cube or concentrated stock)
1tin/packet of corn (150g)
½  cos lettuce or romaine lettuce

Method

1. Bring a large pan of water to the boil to cook the pasta.

2. Finely chop the onion and garlic. Peel and grate the carrots on the side of the grater with large holes.

3. Fry all of the vegetables in the oil in a pan for a few minutes. Add the mince and tomato purée.

4. Cook for a few more minutes while stirring. Season with salt, pepper and thyme. Add the tomatoes and stock. Cover with a lid and simmer for about 15 minutes. Season with salt and pepper to taste.

5. Cook the spaghetti according to the directions on the packet.

6. Drain the corn. Mix with the chopped lettuce. Drizzle over a little olive oil and vinegar. Season with salt and pepper.

7. Serve the pollognese sauce with the spaghetti and salad.

For all
Carefully read the list of ingredients in the chicken stock. The dish is otherwise lactose and milk protein free.
Make it gluten-free: Use gluten-free pasta.

Tip
Serve carrot sticks to hungry children before the meal. For older diners, season the sauce with lemon zest or pesto.

NUTRITIONAL VALUE

Nutritional value per portion

Calories:
2,044 kJ / 488 calories

Protein:
39 g

Carbohydrates:
64 g

Fat:
6 g

Salt:
3.44 g