Romanian Authentic
LightReady in240 min.Portions4We prepare the vegetables needed for the ragù (in brunoise style): we cut the carrot into thin matchsticks, then dice them into small cubes; we finely chop the onion and garlic; we cut the half celery stalk to obtain one tablespoon of very small cubes. It is important that all the vegetables are cut very finely.
We hand-chop the chicken meat (breast and boneless thigh) as finely as possible.
In a large pan, sauté the vegetables and chicken in a little oil and let them simmer for a few minutes. Add the slightly crushed tomato pulp, 200-300ml of water, salt, freshly crushed black pepper, dried thyme and let everything simmer on very low heat for 2-3 hours, uncovered. From time to time, stir and add more water. In the end, we will get a very thick sauce with an intense taste.
Boil the tagliatelle for 6-7 minutes in salted water. Drain them and add them to the pan where we prepared the ragù sauce. Mix gently so that the pasta absorbs as much sauce as possible.
For serving, we place the pasta with sauce in a shallow plate, sprinkle them with grated Parmesan and dried thyme. Note: The tableware and cutlery shown in the photograph were provided by Mobexpert.
Discover chicken recipes for the family or special occasions, clearly explained and designed for different tastes.
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Romanian Romanian 
English
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