Chicken Bolognese with Tagliatelle

Name: Chicken Bolognese with Tagliatelle
Prep time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped (1 cup); 1 celery stalk, finely chopped (½ cup), plus leaves for serving; 2 medium carrots, peeled and finely chopped (¾ cup); Coarse salt and freshly ground pepper; 1 pound ground chicken (preferably a mix of white and dark); 3 tablespoons tomato paste; 0.5 cup dry white wine, such as Sauvignon Blanc; 0.75 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

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1 Review

By

Martha Stewart Test Kitchen

Updated on February 24, 2023

Prep Time:

30 mins

Total Time:

45 mins

Servings:

4

Our chicken Bolognese comes together in 45 minutes—much quicker than a traditional iteration. The richly flavored sauce is made with white and dark meat and is one of our favorite ways to use ground chicken. Try it over tagliatelle, pappardelle, or fettuccine; we prefer pairing the sauce with these broad, flat noodles instead of spaghetti.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (1 cup)
1 celery stalk, finely chopped (½ cup), plus leaves for serving
2 medium carrots, peeled and finely chopped (¾ cup)
Coarse salt and freshly ground pepper
1 pound ground chicken (preferably a mix of white and dark)
3 tablespoons tomato paste
½ cup dry white wine, such as Sauvignon Blanc
¾ 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.

Originally appeared: Martha Stewart Living, March 2016