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Gallery Chicken Bolognese with Tagliatelle Credit: Sharon Radisch Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped (1 cup) 1 celery stalk, finely chopped (1/2 cup), plus leaves for serving 2 medium carrots, peeled and finely chopped (3/4 cup) Coarse salt and freshly ground pepper 1 pound ground chicken (preferably a mix of white and dark) 3 tablespoons tomato paste 1/2 cup dry white wine, such as Sauvignon Blanc 3/4 cup whole milk 1 can (14.5 ounces) whole peeled tomatoes in juices, pureed 1 pound tagliatelle, pappardelle, or fettuccine Freshly grated Parmesan and nutmeg, for serving
Gallery Chicken Bolognese with Tagliatelle Credit: Sharon Radisch
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Gallery
Chicken Bolognese with Tagliatelle Credit: Sharon Radisch
Chicken Bolognese with Tagliatelle
Credit: Sharon Radisch
Chicken Bolognese with Tagliatelle
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped (1 cup) 1 celery stalk, finely chopped (1/2 cup), plus leaves for serving 2 medium carrots, peeled and finely chopped (3/4 cup) Coarse salt and freshly ground pepper 1 pound ground chicken (preferably a mix of white and dark) 3 tablespoons tomato paste 1/2 cup dry white wine, such as Sauvignon Blanc 3/4 cup whole milk 1 can (14.5 ounces) whole peeled tomatoes in juices, pureed 1 pound tagliatelle, pappardelle, or fettuccine Freshly grated Parmesan and nutmeg, for serving
Directions
Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.
Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.
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All Reviews for Chicken Bolognese with Tagliatelle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Bolognese with Tagliatelle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
