Heat the oil and saute the very fine chopped onion. Add the crushed garlic clove and grated carrot (so it is done before) and saute briefly.
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| Ingredients to make chicken boloñesa: |
| 1 chicken of 1/4 kg. Approximately 3 tablespoons of olive oil 1 median onion 1 clove of garlic 1 medium carrot 2 ripe tomatoes, homemade tomato sauce or 1 silver of crushed or fried tomato quality salt spices and herbs, all or to choose pasta to taste (spaguetti, snail, piston, fat noodles, etc.) a little butter |
Ingredients to make chicken boloñesa:
2. Add the peeled, beaten and chopped tomatoes very fine until they were almost mash. Salpimentar slightly and cook over low heat, removing from time to time.
3. At Media Cooking Add the Paris sauce. Meanwhile, bone the chicken and cut it into very small dice.
4. This operation is infinitely easier if the chicken is half-freezing, because otherwise the chicken meat is slippery and the danger of cutting is high.
5. With the bones of the chicken, a clove of garlic without pelar, half a carrot, salt and some pepper balls, make a broth (nothing is thrown here).
6. in which we will later cook the pasta. Salpimentar the chopped chicken and saute it in another pan with a little oil over high heat.
7. Then incorporate it into the sauce that was cooking slowly.
8. Remove thoroughly and season to taste. Lower the heat and cook until all aromas have mixed. If thicker too much, add a bucket of the broth.
9. When the broth is ready and good, strain, detach the remains of chicken attached to the bones (which are delicious, by the way) and add them to the pan.
10. Then bring the broth to boil and cook the pasta in it, leaving it slightly to the dente.
11. Drain it thoroughly, add some butter or margarine and a good newly ground black pepper blow. Keeping warm. Rectify the boloñesa seasoning point. Serve all together or separately. Accompany of a good red and give my health 🙂
