Bolognese sauce, other than creamy mushroom sauce, is a staple recipe in my kitchen. I usually whip up bigger portion of it and serve it over a few days, or sometimes, I even freeze portions of it, and use them when I am out of food for the little fella. It's so versatile. It is perfect with pasta, also goes well with rice as pasta bake or just simply rice and sauce, I have also used them as the filling for sheperd's pie under mashed potato. This round, I served it with cous cous. This is also the first time the lil' fella is having cous cous as his main meal.
To prepare the chicken bolognese sauce:
- 2-3 cloves garlic, finely minced
- 1/2 onion, finely minced
- 1/3 medium sized carrot, finely chopped
- 4 tomato, lightly scored at the bottom, and boiled in a pan of boiling water for 2min to remove the skin, then finely chopped
- 1/4 chicken breast, minced and marinated with dash of orange juice, pinch of salt and liquid amino
- 1 cup of chicken stock, homemade
- Seasoning eg balsamic vinegar, salt, pepper etc (optional)
- Heat up a pan with 1-2 tbsp of cooking oil, I use a choice of rice bran oil or grapeseed oil.
- Stir in minced garlic and onion, fry till aromatic, about 1-2min.
- Stir in minced chicken and chopped carrot. Stir fry for about 1-2min.
- Stir in skinned and chopped tomato.
- Pour in chicken stock. Gently simmer for about 15 to 20min for flavor to develop.
- Season with choice of seasoning.
To prepare the cous cous:
- Place 1 cup of cous cous in a flat container.
- Pour in 1 cup of hot boiling water or hot boiling stock into the container with cous cous in it.
- Cover with lid for 1-2min. Open up. Fluffy with fork. Ready to serve!