3 tbsp olive oil
6 boneless chicken thighs
1 eggplant, diced
1 zucchini, diced
2 celery sticks, finely chopped
2 carrot, diced
1 red pepper, deseeded and diced
1 tbsp garlic infused oil
1 tbsp each tomato purée and balsamic vinegar
2 x 400g cans chopped tomatoes with basil
250g gluten free tagliatelle (or your favourite GF pasta)
1 handful basil leaves, torn
2 tbsp shaved Parmesan (optional)
Heat some olive oil in a large non-stick saucepan. Tip the chicken thighs, pancetta, celery, pepper, eggplant and carrots into the pan.
Cook gently, stirring often, until the vegetables are soft.
Add the garlic infused oil, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the zucchini, and tomatoes, then bring up to the boil.
Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the gluten free pasta following pack instructions, then drain.
Season the ragu and some torn basil and serve with gluten free pasta and Parmesan on top, if you like.
Recipe adapted from: Good Food