foolproofliving

0 Boil the pasta: Fill a large pot with water and sprinkle it liberally with kosher salt. Add the pasta and cook it according to the package instructions until al dente. Drain and set aside.
1 Saute the veggies: Heat olive oil in a large skillet over medium-high heat. Add onion and carrots and cook, stirring frequently, until carrots are tender, 9-10 minutes.
2 Cook the chicken: Add the chicken and cook, breaking the chunks with a wooden spoon until the meat is no longer pink.
3 Add tomato paste: Add the tomato paste and cook, stirring constantly, for about a minute.
4 Stir in the spices: Stir in the garlic, dried oregano, thyme, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds to a minute.
5 Add additional ingredients: Add the diced tomatoes, chicken stock, wine (if using), and bay leaf. Put the lid on, bring it to a boil and let it simmer for about 10-15 minutes. It should be slightly thickened.
6 Add the pasta: Remove the bay leaves and add the drained pasta to the bolognese sauce. Give it a gentle toss to make sure that the pasta is coated evenly with the sauce.
7 Serve: Sprinkle it with parmesan cheese (if using) and torn fresh basil leaves. Taste for seasoning and add in if necessary before serving.