Tagliatelle  Bolognaise

Tagliatelle Bolognaise

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READY IN 35 minutes
PREP TIME 15 minutes
COOK TIME 20 minutes

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.