Spaghetti Bolognese is a dish that originated outside Italy.
It consist most of the time of a meat sauce made from ground beef and carrots, celery and tomatoes flavored with spices served on top of a bed of spaghetti.
In Italy this type of noodles does not go well with a “ragu” type of sauce, a furrowed type of pasta is considered the right type, penne is a good choice. One way or the other spaghetti has become the best known pasta around the world, hence spaghetti Bolognaise.
This recipe gives a version with chunk300 gr de-boned chicken leg (cut into 1 cm cubes)
- 300 gr de-boned chicken leg (cut into 1 cm cubes)
- ½ medium red onion (chopped)
- 2 cloves garlic (chopped)
- ½ stalk celery (cut in small pieces)
- ½ medium carrot (cut in ½ cm cubes)
- few pcs coriander root (finely chopped)
- 1 ripe tomato (chopped)
- 1 tbsp tomato puree
- ½ tsp oregano powder
- ½ tsp dry thyme
- ½ tsp dry rosemary
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese (optional)
- Salt, pepper, oil for frying
- 200 gr dry tagliatelle
- 1For the sauce:
- 2Marinade the chicken cubes with salt, pepper, thyme, rosemary and oregano add the olive oil and mix well. Leave to marinade for two hours.
- 3Slice the celery stalk lengthwise in half and then crosswise in ½ cm width pieces.
- 4Heat some oil in a frying pan and fry the marinated chicken cubes on high heat for a minute stirring them around.
- 5Add the carrots and celery, fry for another minute.Add the chopped onions and garlic and continue frying for 2 minutes.
- 6Bring to a boil, lower the heat and simmer for 10 minutes.
Check for taste.
Add the tomato puree, stir, and now add the chopped tomatoes
- 7For the pasta:
- 8Bring about 2 liters water in a large pot to a boil with 2 tbsp of salt
- 9When it boils add the tagliatelle and slowly stir it around the pan until the tagliatelle is completely submerged in the water.
- 10Make sure your water boils all the time or else the tagliatelle strands will stick together.
- 11Follow the cooking time given on the packaging of your tagliatelle, this will likely be 9 or 10 minutes.
- 12If you wish to use the tagliatelle straight from the water cook it just before serving, take one piece of tagliatelle out of the boiling water with a tongue and if you see a tiny bit of raw pasta in the center your pasta is “al dente” and perfect to serve.
- 13Now drain the pasta, place on a plate and top with the sauce, sprinkle with the grated Parmesan cheese (if used) and serve.