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tagliatelle ribbons coated with a finely crumbled cooked ground-chicken tomato sauce containing tiny carrot and celery pieces and a light dusting of Parmesan
Andre Lewis

Chicken Bolognese Pasta

Ground chicken makes fine, tender pieces that settle around ribbons of pasta, especially when the onion, carrot and celery have softened before the meat goes in. Let the tomato mixture simmer long enough to lose its raw edge, with a small amount of milk rounding the sauce without turning it creamy. Keep the heat low and stir across the bottom so the finished bolognese stays moist enough to cling loosely while the tagliatelle ribbons still separate easily on the plate.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion very finely diced
  • 1 small carrot peeled and very finely diced
  • 1 celery rib very finely diced
  • 1 lb ground chicken
  • 2 tbsp tomato paste
  • 1/3 cup dry white wine
  • 1 can crushed tomatoes 15 oz
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup whole milk
  • 1 bay leaf
  • 3/4 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 8 oz dry tagliatelle
  • 1 tbsp fine salt for pasta water
  • 1/4 cup finely grated Parmesan

Method
 

  1. Heat oil in a deep skillet and cook onion, carrot and celery over medium heat for 8 to 10 minutes until soft. Add ground chicken and cook for 6 to 8 minutes, breaking it into fine pieces, until it reaches 165°F.
  2. Stir in tomato paste for 1 minute, then add wine and simmer for 2 minutes. Add tomatoes, broth, milk, bay leaf, sauce salt and pepper.
  3. Simmer gently, partly covered, for 30 to 35 minutes, stirring occasionally, until the sauce is thick but spoonable. Remove the bay leaf.
  4. Near the end, cook tagliatelle in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water and drain.
  5. Toss pasta into the meat sauce over low heat for 1 to 2 minutes, adding reserved water a little at a time if needed. Serve with the measured Parmesan divided over the pasta.