When I cook I try to make the dish healthy by cutting down on fat and sugar where possible. So, for this recipe I replaced ground beef with a mixture of ground chicken and ground turkey – a tip from my friend, Steff. I also bulked up the sauce with cannellini beans.
Because both chicken and turkey give out a certain amount of water, you may find that the sauce is a bit too runny. If so at the end of the cooking time cook for a little longer at a higher heat to reduce the liquid.
Just before serving I add small pieces of goat’s mozzarella which start melting and going gooey (more credit to Steff) and I serve this sauce over rice noodles – the thicker kind if you can find them – but it would be good with a baked potato, over rice or zucchini ‘pasta’.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 large onion – finely chopped
2 large cloves of garlic – grated
1 pound of ground chicken
1 pound of ground turkey
1 cup passata
1 cup chicken broth
2 oz. goat’s mozzarella – cut into small pieces
Heat seasoned oil in a cast iron casserole dish and, when sizzling, add the onion and let soften and brown, then add the garlic, stir and let cook for a few minutes.
Stir in the ground chicken and turkey and break up the meat so it isn’t in clumps. Let the meat brown as this will add more flavor to the sauce.
When the meat is nicely browned stir in the passata and the broth and bring to the boil and let simmer for 30 minutes.
Remove from the heat and sprinkle the cheese over the top. Serve before the cheese fully melts.