Prepare and chopped the ingredients (carrot, onion, celery, tomatoes). Mince the chicken (I used the thigh).
In a pot add 3-4 tbsp olive oil. Heat it up.
Add chopped onions, stir it for 2 minutes until color is changed.
Add the chopped carrots and celery. Mix it well and cook it for 3 minutes.
Add the minced chicken, mix it well and cook it until well cooked. Stir it well with the vegetable.
Add 400 ml red wine into it. Let it cook with medium heat, stir it well.
Season it with 1 tsp salt, each 1/4 tsp of oregano, thyme, rosemary, and 1/2 tsp pepper powder.
Let it cook for 5 minutes. Add the chopped tomatoes and tomato puree/sauce. Mix it well.
Bring it to boil and lower heat. Simmer the sauce for 10 minutes until it is thickened.
Add seasonings with chicken powder and salt. Adjust the taste.
Add the chopped parsley. Lower the heat. Cook for another 3-5 minutes.
Pour it to the serving bowl. Keep it aside.
In another pot, Boil enough water to cook the pasta. Add enough salt to the water.
Boil the pasta according to the instruction. 10 minutes. Strain it.
Serve the pasta with a laddle of bolognaise sauce.
