Chicken Bolognese Pasta

Ground chicken, browned vegetables, tomato, wine, and milk simmer into a savory, spoon-coating ragù for tagliatelle in about 75 minutes.

75 min

5 servings

Wide tagliatelle ribbons coated with chicken Bolognese, Parmesan, and chopped parsley in a shallow bowl.

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

Equipment

Dutch oven · Large pasta pot · Wooden spoon · Colander

Brown in a broad layer

If the pot is crowded, let the chicken cook a little longer before stirring so its moisture can evaporate and the meat can brown.

Finish in the pot

Toss pasta with the ragù and a little starchy water just before serving; this helps the sauce cling to each ribbon.

Brown and build flavor

01. Dice the onion, carrot, and celery evenly before heating the Dutch oven so they are ready as soon as the chicken browns.

02. Heat oil until shimmering, then spread the chicken in a broad layer. Let it brown undisturbed before crumbling; visible browned bits should cling to the pot.

03. Cook the vegetables over medium heat until soft and the moisture cooks away, scraping the browned base into them.

Reduce and simmer

04. Toast tomato paste until brick red, then add wine and scrape the fond. Let the wine reduce to a thin glaze before adding liquid.

05. Stir in crushed tomatoes, milk, and bay; simmer uncovered at a gentle bubble for 30 minutes, stirring every 5 minutes to prevent scorching.

Cook pasta and finish

06. Cook tagliatelle in salted boiling water during the sauce's final 10 minutes. Reserve 1 cup of cloudy pasta water before draining.

07. Remove bay and loosen a too-thick sauce with pasta water a few tablespoons at a time; it should coat a spoon without a watery ring.

08. Toss pasta through the sauce until glossy, then serve with Parmesan and parsley.