Ingredients:
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1 kg of Chicken Breast – grinded
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1 big onion – diced finely
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1 big carrot (or 2 small ones) – diced finely
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2-3 tablespoons of sunflower seed oil
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1500 ml of Tomato Passata
Instructions:
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Heat up the oil and cook the onion, and carrot until tender on high heat until they change color.
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Add in the meat and mix thoroughly for 10 to 15 min to separate the grind bits really well while it’s cooking, until the meat changes its color completely.
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Once this happens, we turn the fire to low and stir it every now and then for the next 15 min, so it doesn’t stick or burn.
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After the 15 min we turn the fire back up to high and we add in the passata and we let it come to a boil, and after this we turn the fire back to low and we let it boil mixing every now and then for the next hour. At least one hour! Between 1 hour and 1h and a half. We keep our eyes on it so it doesn’t stick and we mix when needed.
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Prep time: 15 min
Total time: 2h – 2h 15 min
Notes:
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If you want to store your chicken ragu sauce you can do so and it will last in your fridge for up to 5 days or you can freeze it and in the freezer you could keep it for about 3 months. Also, if you decide to store it in the freezer, remember that when something freezes it upscale it’s mass so you should really use a plastic container so that it doesn’t crack in your freezer or as soon as you take it out and it warms up a little…
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You can also use this as a sauce for pasta dishes, or cannelloni or moussaka.
Tip: You can use turkey breast for this recipe and also duck breast would be a nice change to the recipe. Poultry in general would work well…
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Enjoy! 🙂