ChezCindy: Weeknight Chicken Bolognese

 

Bolognese is a hearty Italian meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The recipe I make most often on a day when I have hours of time to be watching over a simmering pot is that of Marcella Hazan.  Of course, if I am taking hours to make Bolognese sauce, I also make homemade pasta.  Together the two recipes are highly delicious.  But that is a post for another time.  

 

Today's post features a recipe that is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight, and also, really delicious.  

Weeknight Chicken Bolognese

3 tablespoons olive oil

1 medium onion, finely chopped, about 1/2 cup

1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup

1 large carrot, peeled and finely chopped, about 3/4 cup

2 teaspoons kosher salt, divided

1 pound ground chicken

3 tablespoons tomato paste

1/2 cup dry white wine

3/4 cup whole milk

2 cups prepared Italian pasta sauce

1-pound fresh tagliatelle, fettucine, or pappardelle  

1 cup fresh grated Parmesan cheese, divided

1/2 cup fresh basil, chopped

Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2 minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil, and olive oil.