Chicken Bolognese

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

1. Pour 1 tablespoon water into a small bowl, then scatter the gelatin on top. Set it aside to hydrate for at least 5 minutes.
2. Warm the oil in a large skillet over medium heat until it looks glossy. Add the onion, celery, carrot, and 1/2 teaspoon salt, then cook, stirring often, until the vegetables are tender without taking on color, 8 to 10 minutes.
3. Add the chicken and cook it through, using a wooden spoon to press and crumble it into small bits, about 2 minutes.
4. Pour in the milk and let it bubble gently until the pan is nearly dry and most of the milk has evaporated, about 10 minutes. Add the wine and continue simmering until the liquid has mostly reduced but the mixture still looks moist, about 15 minutes.
5. Mix in the anchovies, soy sauce, tomato paste, and softened gelatin. Add the tomatoes, turn the heat down to low, and simmer gently until the sauce thickens, 45 minutes to 1 hour. Taste and adjust with salt and pepper.
6. Bring 4 quarts of salted water to a boil in a large pot over high heat. Add the pasta, cook until al dente, then drain, saving 1 cup pasta water.
7. Toss the hot pasta with the bolognese, splashing in pasta water as needed to make the sauce loosen and coat the noodles. Finish with chopped basil and grated parmesan cheese.