Chicken Bolognese With Linguine

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (28 ounce) can diced tomatoes
• 1 1/4 cups sweet wine (such as riesling or zinfandel)
• 4 tablespoons unsalted butter
• 4 ounces pancetta, cut into 1/4-inch pieces
• 1/2 carrot, peeled and minced
• 1/2 cup finely chopped onion
• 1/2 ounce dried porcini mushrooms, rinsed and minced
• salt
• pepper
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 1/4 lbs ground chicken
• 1 1/2 cups whole milk
• 2 tablespoons tomato paste
• 1 lb linguine
• grated parmesan cheese

Recipe

• 1 pulse tomatoes in food processor until finely chopped, about 8 pulses; set aside.
• 2 simmer wine in 10-inch nonstick skillet over med-low heat until reduced to 2 tablespoons, about 20 minutes; set aside.
• 3 cook butter and pancetta in 12-inch skillet over medium heat until pancetta is lightly browned, 3-5 minutes.
• 4 add carrot, onion, porcini, and ¼ teaspoon salt and cook, stirring often, until vegetables are softened, about 4 minutes.
• 5 stir in garlic and sugar and cook until fragrant, about 30 seconds.
• 6 add chicken and cook, breaking up meat with wooden spoon, for 1 minute.
• 7 stir in milk and simmer gently, breaking meat into small pieces, until most of liquid has evaporated and meat begins to sizzle, about 15 minutes.
• 8 stir in tomato paste and cook for 1 minute.
• 9 stir in processed tomatoes and simmer until sauce is thickened, 12-15 minutes.
• 10 stir in reduced wine and simmer until flavors are blended, about 5 minutes.
• 11 meanwhile, bring 4 quarts water to boil in large pot.
• 12 add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• 13 reserve ½ cup cooking water, then drain pasta and return it to pot.
• 14 add sauce and toss to combine.
• 15 season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
• 16 serve with parmesan.