To begin, prepare the bolognse sauce. Heat olive oil in pan. Add bay leaves, onions and garlic. Saute until onions are translucent. Do not brown.
Next, add finely diced carrots and celery sticks.
Now add in the minced chicken. Cook on medium heat until the liquid dries up and it browns a bit.
Once cooked, add blanched and pureed tomatoes, brown sugar, dried oregano, dried thyme, salt, pepper powder, balsamic vinegar, and chicken stock. Stir and bring it to a boil. Reduce the heat and simmer until the sauce thickens.
In the meantime, boil spaghetti in salted water as per the instructions on the package until al dente. Drain well and keep aside.
To serve, place the spaghetti on a serving dish. Spoon the bolognese sauce on top. Sprinkle with spring onions or basil leaves. Spaghetti Bolognese is ready to serve.