Bigoli with Tuscan Chicken Bolognese

INGREDIENTS

MAKES FOUR-SIX SERVINGS

• 1 pound Sfoglini Bigoli
• 2 tablespoons olive oil
• 2 medium carrots (about 1 cup), cut to a small dice
• 2-3 celery ribs (about 1 cup), cut to a small dice
• 1 large onion (about 2 cups), cut to a small dice
• 2 cloves of garlic, minced
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 pound ground chicken
• 6 ounces tomato paste
• 1/2 cup dry white wine
• 3/4 cup milk
• Salt & pepper
• Parmesan cheese, grated, to serve

DIRECTIONS

Bring a pot of generously salted water to a boil. Cook the bigoli to al dente, according to package instructions. Reserve 1 cup of pasta water before draining.

In a large saucepan, heat olive oil over medium heat and add the carrots, celery and onion to the pan with a pinch or two of salt and a few turns of freshly cracked pepper. Sauté for about 5 minutes until softened. Add the garlic and cook for 1 minute. Tie the rosemary and thyme together with kitchen twine and add the herbs to the pan, as well as the ground chicken. Mix the chicken with the aromatics so that the chicken is in direct contact with the bottom of the pan. Cook undisturbed for 2-3 minutes and then begin to break up the chicken with a spatula. Continue cooking until the chicken is no longer pink, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer for 2-3 minutes until the wine is mostly evaporated. Lower the heat, add the milk, stir and simmer for 10-15 minutes. Discard the tied herbs and season the sauce with salt and pepper as desired.

Add the cooked pasta to the pan, stirring gently to coat with the sauce, and adding small amounts of reserved pasta water if needed for consistency.

Serve immediately with grated parmesan cheese.

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Pasta Swaps: This recipe would also work well with Sfoglini Bucatini, Rigatoni, or Quattrotini.