Chicken and Vegetable Pennette Ragu with Smoky Garlic Crumb

Steps

1. a large pot of salted water to the boil.
2. In a bowl combine all smoky garlic crumb ingredients with a drizzle of olive oil. Heat a large, dry, deep fry-pan on medium-high heat and cook crumbs for 1–2 minutes or until golden. Stir occasionally to prevent burning. Remove from pan, set aside and wipe pan clean with a paper towel.
3. Return pan (with a lid) on high heat with a drizzle of oil. Cook mince for 4†–6‡ minutes, until browned, breaking up as it cooks. Add onion, carrots, courgette, spice mix and salt and cook for 3‰–4† minutes, until vegetables are soft. Add red wine/first measure of stock and leave to evaporate, 1 minute.
4. Stir in tomato paste, chopped tomatoes, second measure of stock and sugar. Reduce heat to low, cover and simmer for 14†–16‡ minutes, until sauce thickens slightly. Remove lid for final 2 minutes and stir occasionally. Remove from heat and fold silverbeet through until just wilted. Season to taste.
5. While sauce is cooking, cook pennette in pot of boiling water for 8–10­ minutes (stirring once to prevent sticking) or until just tender. Drain, return to pot and drizzle with a little olive oil to prevent sticking.
6. Divide pennette between bowls and spoon over chicken and vegetable ragu. Sprinkle over some smoky herb garlic crumb and grated cheese.