Main Course Recipes : Chicken Bolognese with Rigatoni

Serves 4 to 6

Ingredients :

5 tablespoons extra-virgin olive oil

2 pounds (1 kg) coarsely ground chicken

Salt

Freshly ground black pepper

1 medium white onion, trimmed and cut into small dice

2 medium carrots, trimmed, peeled, and cut into small dice

1 medium celery stalk, trimmed and cut into small dice

4 or 5 garlic cloves, minced

2 tablespoons tomato paste

1 1/2 cups (375 ml) dry white wine

2 1/2 pounds (1.25 kg) Roma tomatoes, peeled, seeded, and finely chopped

3 cups (750 ml) good quality canned chicken broth, heated

Pinch minced fresh oregano leaves

Pinch minced fresh thyme leaves

6 or 7 fresh basil leaves, chopped

Pinch red pepper flakes

2 pounds rigatoni

Heat a 10- or 12-inch (25- or 30-cm) saute pan over medium-high heat. Add 3 tablespoons of the olive oil and, as soon as it is hot enough to swirl freely, add the ground chicken and saute until lightly browned, breaking up the pieces as they cook, 7 to 10 minutes. Season lightly with salt and pepper. Remove the chicken with a slotted spoon and transfer to a colander to drain. Set aside.

In the same saute pan over medium heat, heat the remaining olive oil. Add the onion, carrots, and celery and saute only until they just start to color, 6 to 8 minutes, taking care not to let them brown. Add the garlic, stir in the tomato paste, and saute until well blended and fragrant, 3 to 4 minutes more.

Add the wine and stir and scrape with a wooden spoon to deglaze the pan deposits; then continue to cook, stirring occasionally, until almost all the liquid has evaporated, 5 to 7 minutes more. Add the tomatoes and cook for 2 to 3 minutes; then pour in the broth and reserved chicken, stir in the oregano and thyme, and season with a little more salt and pepper.

Simmer gently, stirring occasionally, until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more broth.

While the sauce is simmering, bring a large pot of lightly salted water to a boil. Check the suggested cooking time on the rigatoni package and, at the appropriate time to have the pasta done when the sauce is ready, add the rigatoni to the boiling water. Cook until al dente, tender but still slightly chewy.

Just before the pasta is done, stir the chopped basil and the red pepper flakes into the sauce. Taste and, if necessary, adjust the seasoning with more salt and pepper.

As soon as the pasta is done, drain it and, while it is still dripping slightly, toss it with the sauce. Serve immediately.

Tips : Not much improvement here.