Chicken Bolognese

Ingredients

pasta

1 lb

olive oil

3 tbsp

onionchopped fine

1 large

carrotschopped fine

3 medium

celerychopped fine

3 ribs

ground chicken

1 lb

tomato paste

1/4 cup

garlicminced

4 cloves

thymefresh

2 tsp

kosher salt

2 tsp

oreganodried

1 tsp

red pepper flakes

1/2 tsp

red winedry

1 cup

crushed tomatoes

1 (28 oz) can

whole milk

1 cup

Parmesan cheesegrated

2 oz

basilfresh, chopped

1/3 cup

red wine vinegar

2 tsp

Method

1. 01Bring 3 quarts water to boil in large pot. Add pasta and 2 tbsp kosher salt, stir frequently, cook until al dente. Reserve 1 cup cooking water, drain pasta, return to pot, cover.
2. 02Heat olive oil in large Dutch oven over medium-low until shimmering. Add onion, carrots, celery, cook stirring occasionally until just tender, 8 to 10 minutes.9 min
3. 03Increase heat to medium, add ground chicken, break into very small pieces with wooden spoon, cook until no longer pink, 5 to 7 minutes.6 min
4. 04Stir in tomato paste, garlic, fresh thyme, 2 tsp kosher salt, oregano, red pepper flakes. Cook over medium heat until dark fond forms on pot bottom, 2 to 4 minutes.
5. 05Add red wine, simmer until liquid mostly evaporates, 1 to 2 minutes.
6. 06Add crushed tomatoes and milk, bring to boil over medium-high heat. Reduce heat to low, simmer uncovered stirring occasionally until sauce thickens slightly, 15 to 20 minutes.18 min
7. 07Reduce heat to low, stir in Parmesan cheese, pasta, and 1/2 cup reserved pasta water.
8. 08Off heat, stir in basil and red wine vinegar. Season with salt and red pepper flakes to taste. Serve with additional Parmesan.