Chicken Bolognese

Chicken Bolognese

Nothing. . .  is more comforting than a bowl of pasta.  Anytime of year, this bolognese can bring a smile to anyone's face.  Ground Chicken is simmered with tomatoes, chicken stock, vegetables, white wine, laced with herbs, braised with milk creating an irresistible sauce.  The finale of pasta, simmers al dente in the sauce with a smidgen of good butter, freshly ground Parmesan and/or Pecorino Romano and topped off with fresh basil.

Ingredients

1 pound of ground chicken, preferably organic 

1/2 of large Vidalia onion, diced

2 medium carrots, diced

2 celery, diced

2 garlic cloves, minced

1-28 oz can/box of tomatoes, crushed or crush by hand
1 cup of good quality low salt chicken stock

1/2 cup of white wine

1/2 cup of evaporated milk

1/2 cup total of Parmesan and/or Romano

2 tbsp of tomato paste

2 tbsp of olive oil

salt & pepper to taste

thyme branches and/or bay leaves, and/or cheese rind
unsalted butter and/or fresh basil to finish

Prepare ingredients.  Warm-up saute pan with 2 tbsp of olive oil.

Saute over medium heat for five minutes. 

Turn up the heat slightly, and brown ground chicken. 

When brown, add two minced cloves of garlic, two tbsp of tomato paste, salt & pepper.

Deglaze with a half cup of white wine, keeping heat at medium high.

When wine is left at just a few tablespoons add your crushed tomatoes, chicken stock, bay leaves, thyme, cheese rind (optional) and bring to a boil.

Once at a boil, reduce heat to a simmer, and add 1/2 cup of evaporated milk.  Let gently cook at a simmer for 45 minutes.  Season with salt & pepper.

To achieve the finished dish:

1. Cook the pasta a minute or two shy of al dente in well-salted water, saving some of the seasoned pasta water.
2. Warm a generous helping of sauce in a saute pan, adding some of the pasta water, marry the two.
3. Add the pasta with a little salt, pepper and a little unsalted butter.
4. Sprinkle some grated cheese over the pasta, stir, and bring to a gentle boil.
5. Taste, adjust seasoning and serve with an extra sprinkling of cheese.
6. Garnish with fresh cut basil.
7. Shown above with glazed green beans.