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PASTA WITH CHICKEN BOLOGNESE Recipe

Ingredients

How to make it

  • 1. Pulse the tomatoes with their juice in a food processor until chopped fine, about eight 1-second pulses; set aside. Simmer the wine in a 10-inch nonstick skillet over medium-low heat until reduced to 2 tablespoons, about 20 minutes; set aside.
  • 2. Meanwhile, melt the butter in a 12-inch skillet over medium-high heat. Add the pancetta and cook, stirring frequently, until well browned, about 2 minutes. Reduce the heat to medium; add the carrot, onion, porcini, and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 4 minutes. Stir in the garlic and sugar and cook until fragrant, about 30 seconds.
  • 3. Add the chicken and cook for 1 minute, breaking the meat into small pieces with a wooden spoon. (Some of the chicken will still be pink.) Stir in the milk and bring to a simmer. Reduce the heat to medium and continue to simmer, breaking up the meat into small pieces, until most of the liquid has evaporated and the meat begins to sizzle, about 14 minutes.
  • 4. Stir in the tomato paste and cook for 1 minute. Add the tomatoes, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer over medium-high heat, then reduce heat to medium and simmer until the sauce is thickened but still moist, 12 to 15 minutes. Stir in the reduced wine and simmer until the flavors are blended, about 5 minutes.
  • 5. Meanwhile, bring 4 quarts water to a boil in a large pot for the pasta. Stir in 1 tablespoon salt and the pasta and cook, stirring often, until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Stir in 2 cups of the sauce and 2 tablespoons of the pasta water until well combined. Add the remaining pasta cooking water as needed to loosen the sauce. Season with salt and pepper to taste and serve, passing the remaining sauce and Parmesan separately.

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The Cook

choclytcandy Dallas, Dallas

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