Peel and chop the onion, garlic and carrot into bits. Heat the olive oil in a pan and cook the vegetables for 10 minutes on medium heat, stirring regularly (the vegetables should not brown, they must soften, and the onion should be translucent)
Add some salt and pepper, then add thyme (I added a whole red chilli, but this is optional).
Add the minced chicken meat, some salt and pepper again, and stir. When the meat is cooked, add the canned tomatoes, pour in 3 tablespoons of water to get the tomato juice left, stir and add the water to the rest. Stir and add some fresh parsley (about 2 tablespoons)
Let it simmer for about 20 minutes, stirring regularly. It’s ready when the “Bolognese” is no longer liquid.
Cook the pasta noodles as directed on the package. Top with some sauce, wash and chop the fresh tomato, then add it to the dish, with some fresh parsley and cooked shrimp for a touch of Thai!