Chicken Mushroom Ragu Spaghetti by Finn Tonry

Ingredients

• 170g spaghetti
• 250g chicken thigh mince
• 300g chicken bone broth
• 150g mushrooms, sliced
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 50ml passata
• 50ml water
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper
• 2 tbsp parmesan cheese, grated (optional)

Instructions

1. Cook spaghetti according to package directions until al dente.
2. While pasta cooks, heat olive oil in a large pan over medium heat.
3. Add chopped onion and cook until softened, about 5 minutes.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add chicken thigh mince to the pan and cook, breaking it up, until browned, about 5-7 minutes.
6. Stir in sliced mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
7. Add dried oregano, chicken bone broth, passata, and water.
8. Bring to a simmer, then reduce heat and let it cook for 10 minutes, stirring occasionally.
9. Season the ragu with salt and black pepper to taste.
10. Drain the spaghetti, reserving about 1/2 cup of pasta water
11. Add the drained spaghetti to the ragu and toss to combine. If needed, add a splash of reserved pasta water to loosen the sauce
12. Serve hot, topped with grated Parmesan cheese if desired.