Spaghetti with chicken ragú alla bolognese

A variation of an old favorite

Spaghetti chicken meat sauce

For 4 people

500g    spaghetti
400g    minced chicken (you can also use beef or pork)
150ml water
1,5 kg   fresh tomatoes
2             carrots
1             large onion
2             cloves of garlic
1             chili
½             bunch of fresh basil
½             bunch of fresh oregano
2              tablespoons tomato paste
Salt and ground black pepper to taste
Optional: 100ml red wine

1. Cut carrots and onion in very small cubes and slice the chili; put all aside in a bowl. Cut tomatoes in bite sized cubes (about 1cm) and put them aside. Chop garlic cloves finely and put aside.

veggies for meat sauce

2. Heat up a pan with olive oil and add onion, chili and carrot cubes; roast for about 3 minutes until the onions are translucent. Remove from the pan and put aside in a bowl. Put the pan back over heat and add meat and garlic and roast for 2 minutes while stirring. Add tomato paste and roast for another 2 minutes before adding onion/carrot/chili mix. Mix everything well and add tomato cubes and 150 ml water (and optional 100ml red wine). Let the sauce simmer for 30 minutes with the lid closed.

Chicken meat sauce

3. Meanwhile cut the herbs finely and put them aside. 10 minutes before the sauce in finished, heat up a pod with salted water and cook spaghetti until aldente. In the last minutes add herbs to the meat sauce and mix it well.

herbs for chicken meat sauce

Season to taste with salt and freshly ground pepper. Drain pasta and arrange on plates with the meat sauce; decorate with a few basil leaves or grated parmesan. Enjoy!

Spaghetti with chicken ragú alla bolognese

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