Step 1

In a large stainless steel pan, start with sauteing the onion in the olive oil over medium heat, 3-4 minutes until it starts to soften.

Step 2

Add the bacon and cook for a further 3 minutes.

Step 3

Add the garlic and chicken mince and stir until the chicken mince just cooks through.

Step 4

Add the vegetables, thyme, tomato paste, broth, canned tomatoes and season well. Mix well and place the lid ajar and simmer for 30 minutes.

Step 5

Remove the lid and reduce the sauce for a further 10 minutes or so.

Step 6

Meanwhile cook the pasta (according to the packet directions).

Step 7

I use the Thermomix to chop all the vegetables but cook this in the pan as I find the texture of the sauce is too sloppy when cooked there.

Step 8

Serve the ragu over pasta with grated parmesan and chopped parsley leaves.

Step 9

Re-heat the ragu in a pot over a low heat until just hot.

Step 10

Store the ragu in an airtight container in the fridge or freezer.