How To Prepare Chicken Ragu Recipe For Pasta

Ingredients:

  • 1 kg of Chicken Breast – grinded

  • 1 big onion – diced finely

  • 1 big carrot (or 2 small ones) – diced finely

  • 2-3 tablespoons of sunflower seed oil

  • 1500 ml of Tomato Passata

Instructions:

      1. Heat up the oil and cook the onion, and carrot until tender on high heat until they change color.

      1. Add in the meat and mix thoroughly for 10 to 15 min to separate the grind bits really well while it’s cooking, until the meat changes its color completely.

      1. Once this happens, we turn the fire to low and stir it every now and then for the next 15 min, so it doesn’t stick or burn.

      1. After the 15 min we turn the fire back up to high and we add in the passata and we let it come to a boil, and after this we turn the fire back to low and we let it boil mixing every now and then for the next hour. At least one hour! Between 1 hour and 1h and a half. We keep our eyes on it so it doesn’t stick and we mix when needed.

Prep time: 15 min

Total time: 2h – 2h 15 min

Notes:

  • If you want to store your chicken ragu sauce you can do so and it will last in your fridge for up to 5 days or you can freeze it and in the freezer you could keep it for about 3 months. Also, if you decide to store it in the freezer, remember that when something freezes it upscale it’s mass so you should really use a plastic container so that it doesn’t crack in your freezer or as soon as you take it out and it warms up a little…

  • You can also use this as a sauce for pasta dishes, or cannelloni or moussaka.

Tip: You can use turkey breast for this recipe and also duck breast would be a nice change to the recipe. Poultry in general would work well…

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Enjoy! 🙂

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