A lighter alternative to traditional beef ragù, this Italian-inspired dish combines tender minced chicken with a slow-cooked tomato and vegetable sauce, finished with fresh herbs and Parmigiano-Reggiano.
Ingredients — Serves 4
- 400g tagliatelle
- 500g ground chicken
- 700g peeled tomatoes, crushed
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 tbsp tomato paste
- 3 tbsp extra virgin olive oil
- 250ml chicken stock
- 1 bay leaf
- 8–10 fresh basil leaves
- 60g Parmigiano-Reggiano, freshly grated
- Salt, to taste
- Freshly ground black pepper
Instructions
1. Prepare the soffritto
Heat the olive oil in a heavy-bottomed pan over medium-low heat.
Add the onion, carrot, and celery and cook gently for 8–10 minutes, stirring occasionally, until very soft.
2. Cook the chicken
Increase the heat to medium and add the ground chicken.
Cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until lightly golden.
Stir in the tomato paste and cook for another 1–2 minutes.
3. Build the ragù
Add the crushed tomatoes, chicken stock, and bay leaf.
Season lightly with salt and black pepper.
Bring to a gentle simmer and cook uncovered over low heat for 35–45 minutes, stirring occasionally, until the sauce becomes thick and flavorful.
Add the fresh basil during the final few minutes.
4. Cook the tagliatelle
Bring a large pot of well-salted water to a boil.
Cook the tagliatelle until al dente. Reserve about 1 cup of pasta water before draining.
5. Combine
Remove the bay leaf from the ragù.
Transfer the tagliatelle directly into the sauce and toss gently for 1–2 minutes.
Add a small splash of pasta water if necessary to help the ragù coat the pasta evenly.
6. Serve
Remove from direct heat and add some of the Parmigiano-Reggiano.
Divide into warm bowls and finish with extra Parmigiano, fresh basil, black pepper, and a light drizzle of extra virgin olive oil.
Chef’s Tip 🇮🇹
The key is to cook the soffritto slowly before adding the chicken. This develops a deeper flavor and gives the lighter chicken ragù a richer character.
Final result: Silky tagliatelle coated in a hearty chicken and tomato ragù with aromatic vegetables, fresh basil, and Parmigiano-Reggiano — comforting without being overly heavy. 🍅🌿🍝