Chicken ragù with tagliatelle
240 min
2 people
  • 120g Monte Banato artisnal tagliatelle pasta with eggs
  • 100g boneless and skinless chicken breast from Fragedo
  • 100g boneless and skinless chicken thighs from Fragedo
  • 1/2 carrot
  • 1/2 apio rod
  • 1 small white onion
  • 1 garlic clove
  • 500g tomato paste
  • 300ml water
  • dried thyme
  • salt
  • pepper
  • oil

Step 1: Cut the carrot, onion, garlic, apio rod and chicken breast into small pieces.
Step 2: In a big pan, cook the vegetables and chicken breast for a few minutes.
Step 3: Add the tomato paste, water, salt, pepper and thyme to the pan and let it cook for 2-3 hours on low heat without a lid.
Step 4: Mix and add water when necessary.
Step 5: Boil the pasta as said on the package, strain and add them to the ragù sauce.
Step 6: Serve the pasta in a plate and top with shaved parmesan and dried thyme.