Chicken Or Beef Bolognese
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5 tbsps
Olive Oil2 tbsps
Tomato Paste1.5 cups
White Wine (dry)3 cups
Chicken Stock (heated)1 pinch
Red Pepper Flake (to taste)Directions:
1
In a 10 or 12-inch saute pan, heat 3 tablespoons of the olive oil
2
Saute the ground chicken or beef until lightly browned, breaking up the pieces as they cook
3
Season lightly with salt and pepper
4
Remove the chicken or beef with a slotted spoon and drain in a colander
5
Set aside until needed
6
In the same saute pan, heat the remaining 2 tablespoons of olive oil
7
Over medium heat, saute the onion, carrots and celery until they just start to color, 6 to 8 minutes
8
Do not brown
9
Add the garlic, stir in the tomato paste, and cook a few minutes longer
10
Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated
11
Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and reserved chicken and season with the oregano, thyme, and a little salt and pepper
12
Cook until the sauce has thickened slightly, about 30 minutes
13
If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock
14
Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste
15
Serve over rigatoni