Target: 6 × 4 inches · landscape

Chicken Bolognese Pasta

75 min · 5 servings

Ingredients

□ 1 1/2 lb ground chicken

□ 2 tbsp extra-virgin olive oil

□ 1 medium yellow onion, finely diced

□ 1 medium carrot, finely diced

□ 1 celery rib, finely diced

□ 1 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 3 tbsp tomato paste

□ 1/2 cup dry white wine

□ 1 (28 oz) can crushed tomatoes

□ 1 cup whole milk

□ 1 dried bay leaf

□ 1 lb dried tagliatelle

□ 1 tbsp kosher salt, for pasta water

□ 1/2 cup finely grated Parmesan

□ 2 tbsp chopped flat-leaf parsley

1. Dice the onion, carrot, and celery. Brown salted, peppered ground chicken in olive oil, leaving it undisturbed first for deep color.

2. Soften the vegetables, then toast tomato paste. Add wine, scrape up the fond, and reduce until only a glaze remains.

3. Add crushed tomatoes, milk, and bay; simmer uncovered 30 minutes. Cook tagliatelle in salted water during the final 10 minutes.

4. Remove bay and adjust sauce with pasta water if needed. Toss with tagliatelle and finish with Parmesan and parsley.

Cook’s note: Give the chicken a wide surface and time to brown before breaking it up.