About this recipe:As the name suggests, this has a messy appearance—a Bolognese-type mixture served between wholemeal rolls—but it's a recipe all the family will love, and the filling can be prepared ahead or frozen. Lean minced chicken is used here as a healthy alternative to minced beef, but you could use either.
2 tablespoons vegetable oil
2 celery stalks, finely chopped
1 large onion, finely chopped
1 large carrot, peeled and finely chopped
1 round eggplant, finely diced
1 garlic clove, crushed
500 g lean minced chicken
400 g can chopped tomatoes
125 ml water
2 teaspoons tomato puree
2 tablespoons chopped fresh basil
4 soft wholemeal bread rolls
Directions Prep:20min › Cook:40min › Ready in:1hr
Heat the oil in a large frying pan over a medium heat. Add the celery, onion, carrot, eggplant and garlic and fry for about 6 minutes, stirring occasionally, until the vegetables are softened.
Add the minced chicken to the pan, stirring well to break up the meat and mix it with the vegetables. Cook for about 5 minutes, stirring occasionally, until there is no trace of pink left in the chicken.
Stir in the canned tomatoes with their juice, the water, tomato paste and basil. Bring the mixture to the boil, then reduce the heat, cover the pan and simmer gently for about 30 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
Just before serving, cut the rolls in half and lightly toast them. Spoon the chicken mixture over the base halves of the rolls, then cover with the top halves and serve immediately.