Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.

　　

Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil

　　1 cup oregano leaves

　　1 yellow onion, finely chopped

　　3 cloves garlic, crushed

　　1 tablespoon chopped tarragon

　　1 pound ground chicken

　　1 cup dry white wine

　　2 (14-ounce) cans chopped tomatoes

　　Sea salt and cracked black pepper

　　1 pound pappardelle

　　Finely grated pecorino, to serve

　　

Step 1

Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1–2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3–4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5–7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5–7 minutes or until reduced.

　　

Step 2

Cook the pasta in a large pot of boiling salted water for 8–10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.

　　Reprinted from The New Easy © 2015 by Donna Hay, with permission from HarperCollins. Buy the full book from Amazon or Bookshop.