Tomato ragu with chicken milanese

IMG_1368 milanese and ragu

We’ve shared our chicken milanese recipe on the blog before.  Here is an alternative sauce to serve with the pasta accompanying the chicken.  This would work equally well as a starter pasta course.

For 2 adults you will need:

  • 200 g pasta (we used spaghetti)
  • 1 onion
  • 4 cloves of garlic
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tin tomatoes
  • 100 ml red wine
  • 1 tsp caster sugar
  • 1 1/2 tsp dried oregano
  • salt and pepper to taste
  • parmesan cheese (optional)

Method:

Blend the onions, garlic and water together using a hand blender to form a smooth paste.  Fry the paste in the olive oil over a medium heat until it starts to go golden (about 5 minutes).  In parallel, blend the contents of the tin of tomatoes until they are completely smooth.

Add the wine and sugar to the onion mixture and bubble vigorously over a high heat for a minute or two.  Then add the tomatoes, oregano, salt and pepper.  Simmer over a low heat for about 20 minutes and put the pasta on to boil mid way through.  Serve the sauce stirred into the pasta, sprinkled with grated parmesan cheese if you wish.

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2 thoughts on “Tomato ragu with chicken milanese

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