Baby Angel Hair Spaghetti Bolognese by Diana Lim Li Yen

Ingredients:
- 3 tbsp minced chicken marinated with tiny bit of pepper
- Leftover English roast ham cut up
- 1 medium sized yellow onion, diced
- 1 clove of garlic, grated
- 2 roma tomatoes, chopped up roughly
- 1/4 tsp each of dried basil, oregano, rosemary & thyme
- A tiny sprinkle of sugar or rock salt (if your LO is old enough - to adjust sweetness/sourness from tomatoes)
- Tiny squeeze of lemon
- 1/2 small red apple, cubed same size as onions
- Sprinkle of grated cheese
- A crack or two of black pepper
- Tiny splashes of water
- 1.5 tsp oil (I used vco) & 1/4 tsp unsalted butter

Method:

1. Heat oil & butter in pan over medium-small fire. Once butter melts, throw in diced onions & saute till soft then add in grated garlic & saute till fragrant. 

2. Add in minced chicken & stir-fry till no longer pink. Break it up with your ladle. Next, add in ham & the oregano, rosemary & thyme then add apples & a splash of water & saute till softer. Mix well. 

3. Add the tomatoes & basil & cook till tomatoes are soft and release their juices. Add 3-4 splashes of water (about 1/4 cup) & let tomatoes & the other ingredients simmer. Stir every now & then. 

4. Once a thicker gravy is formed, taste & see if your sauce requires sugar/rock salt (it will need very little, if at all!). 

5. Lastly, squeeze a tiny bit of lemon juice into gravy & stir. Turn off the heat & serve on top of cooked angel hair spaghetti with a sprinkle of cheese on top.