• 500 g pasta
  • 1 medium onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 tblsp olive oil
  • 2 cloves garlic, crushed
  • 500 g minced chicken
  • sea salt and freshly ground black pepper
  • 2 tblsp (heaped) tomato puree
  • 200 ml white wine
  • 150 ml chicken stock
  • grated parmesan


  • Stir-fry the onion and celery in the oil and butter over a medium heat for five minutes until soft. Add the garlic, chicken and seasoning and cook for another three minutes.
  • Add the tomato puree, wine and stock and cook over a high heat until it has reached a sauce consistency.
  • Pour over the cooked and well-drained pasta and garnish with grated parmesan cheese.