Chicken Bolognese Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 teaspoon powdered gelatin
2 tablespoons olive oil
1 medium onion, finely chopped
2 small stalks celery, finely chopped
1 small carrot, peeled and finely chopped
Kosher salt and freshly ground black pepper
12 ounces ground chicken
1 cup whole milk
1 1/4 cups full-bodied dry red wine
2 anchovy fillets, mashed
1/2 teaspoon soy sauce
2 tablespoons tomato paste
1 can crushed tomatoes
1 pound dried spaghetti, pappardelle, tagliatelle, or penne
Handful of fresh basil leaves
Parmesan cheese
Directions
Add 1 tablespoon water to small bowl and sprinkle gelatin over. Let gelatin soften at least 5 minutes. In large skillet, heat oil over medium heat until shimmering. Add onion, celery, carrot, and 1/2 teaspoon salt. Cook, stirring frequently, until vegetables have softened but not browned, 8 to 10 minutes. Stir in chicken and cook, mashing with wooden spoon to break up into small pieces, until chicken is cooked through, about 2 minutes. Stir in milk and simmer until most of the milk has cooked off and the mixture is almost dry, about 10 minutes. Stir in wine and simmer until most of the liquid has cooked off but mixture is moist, about 15 minutes. Stir in anchovies, soy sauce, tomato paste, and softened gelatin. Stir in tomatoes and reduce heat to low. Simmer gently until thickened, 45 minutes to 1 hour. Season to taste with salt and pepper. Heat 4 quarts of salted water in large pot over high heat to boil. Stir in pasta. Cook pasta to al dente and drain, reserving 1 cup pasta water. Toss bolognese sauce with hot pasta, adding pasta water if necessary to loosen sauce. Serve with chopped basil and grated parmesan cheese.
