Vegetable and chicken Bolognese without salt

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 large onion(s)
• 4 garlic cloves
• 1 point soup greens
• ½ chili pepper(s)
• 500 ml tomatoes, pureed (pay attention to salt content)
• 1 tbsp, leveled paprika powder
• some caraway powder
• 2 tbsp basil, fresh
• 3 bay leaves
• ½ tsp thyme
• 1 tsp rosemary, chopped
• some lovage
• 1 tsp oregano
• 200 g chicken, cooked
• possibly corn
• possibly Parmesan
• some pepper
• some olive oil
• e.g. pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Optionally also vegetarian, suitable for Baby Led Weaning (BLW)

Finely chop the soup vegetables with the peeled onion, peeled garlic cloves, and chili pepper in a food processor, or finely grate or chop. Heat the oil in a pan and sauté the chopped vegetables. Add the paprika and caraway seeds and sauté briefly. Add the passata and the remaining herbs and spices. Simmer the sauce over medium heat until the vegetables are soft and the sauce is creamy. Tear the cooked chicken into pieces and mix it into the sauce. Reserve 200 ml of pasta water (the starchy cooking water from the pasta) and mix it into the sauce. Serve the sauce over pasta and drizzle with a little olive oil. Optionally, sprinkle with corn and/or Parmesan cheese. You can use the chicken from the recipe in my profile “Clear Chicken and Vegetable Soup without Salt.”