Chicken Bolognese with Linguine

Bolognese sauce, traditionally made with a mixture of ground beef, pork, and veal, is known for its rich flavor that develops through hours of simmering. In this recipe, we set out to create a flavorful Bolognese using ground chicken and significantly reduce the cooking time. To achieve the desired depth of flavor, we incorporated two key ingredients: pancetta and dried porcini mushrooms. The pancetta provided a robust base for the sauce, while the mushrooms added a meaty essence. Sautéing the aromatics in butter enhanced the richness, and the addition of tomato paste intensified the flavors. To prevent the ground chicken from becoming tough, we followed the classic Bolognese technique of simmering the meat in milk. We discovered that sweet white wine, such as Gewürztraminer, Riesling, or white Zinfandel, worked best for this sauce. It’s important to finely mince the vegetables to achieve the desired texture, and breaking the ground chicken into small pieces during cooking is crucial to avoid a chunky sauce. With these adaptations, we present a delicious and quick Bolognese sauce that retains the essence of the classic dish.

INGREDIENTS:

• 1 (28-ounce) can of diced tomatoes
• 1¼ cups sweet white wine, such as Gewürztraminer, Riesling, or White Zinfandel
• 4 tablespoons unsalted butter
• 4 ounces pancetta, cut into ¼-inch pieces
• ½ carrot, peeled and minced
• ½ cup finely chopped onion
• ½ ounce dried porcini mushrooms, rinsed and minced
• Salt and pepper
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1¼ pounds ground chicken
• 1½ cups whole milk
• 2 tablespoons tomato paste
• 1 pound linguine
• Grated Parmesan cheese

PREPARATIONS:

1. Pulse tomatoes in a food processor until finely chopped, about 8 pulses; set aside.
2. Simmer wine in a 10-inch nonstick skillet over medium-low heat until reduced to 2 tablespoons, about 20 minutes; set aside.
3. Cook butter and pancetta in a 12-inch skillet over medium heat until the pancetta is lightly browned, 3 to 5 minutes.
4. Add carrot, onion, porcini, and ¼ teaspoon salt, and cook, stirring often, until the 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 the meat with a wooden spoon, for 1 minute (chicken will still be pink).
7. Stir in milk and simmer gently, breaking the meat into small pieces, until most of the liquid has evaporated and the 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 the sauce is thickened 12 to 15 minutes.
10. Stir in reduced wine and simmer until the flavors are blended about 5 minutes.
11. Meanwhile, bring 4 quarts of water to a boil in a large pot.
12. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
13. Reserve ½ cup cooking water, then drain the pasta and return it to the pot.
14. Add the 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 grated Parmesan cheese.

YIELD: The recipe yields a flavorful chicken Bolognese sauce to accompany the linguine.

SPECIAL INSTRUCTIONS:

• For a vegetarian version, substitute mushrooms or a plant-based ground meat substitute for ground chicken.
• Adjust the amount of sweet white wine based on your taste preference.
• Finely mince the vegetables to ensure a smooth texture in the sauce.
• Be sure to break the ground chicken into small pieces during cooking to achieve a desirable consistency.
• Serve the Bolognese sauce generously over linguine and sprinkle with grated Parmesan cheese.

TIPS:

• Use a food processor to finely mince the vegetables separately for the best texture.
• Taste the sauce and adjust the seasoning with salt and pepper according to your preference.
• If desired, garnish with fresh basil or parsley for added freshness.
• Save some of the reserved cooking water to adjust the consistency of the sauce when tossing it with the pasta.
• Serve the Bolognese sauce with a side of garlic bread or a simple green salad.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 550
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Carbohydrates: 64g
• Protein: 32g
• Fiber: 4g
• Sodium: 500mg