Chicken Bolognese With Tagliatelle Recipes

CHICKEN BOLOGNESE RECIPE

Steps:

• Make the Chicken Bolognese Sauce - Put a thick bottom pot on medium heat. Add oil in the pot then add in the chopped onions. Stir for a minute or two till it's sauteed then add in the garlic and sautee for another minute.Add in the ground chicken and brown it till it's no longer pink then add in all the other ingredients.Stir and leave to simmer on low-medium heat for 30 minutes or till thick and creamy.
• Make Spaghetti - While the sauce is cooking on one side, on another burner cook the spaghetti. Follow the directions on the package however most spaghetti takes about 8-10 minutes to cook.When it's cooked, drain the water from the spaghetti.
• Serve the sauce over the pasta or toss the pasta in the sauce whichever one you prefer.Enjoy it warm.

CHICKEN BOLOGNESE WITH RIGATONI

Steps:

• In a large, shallow saucepot over medium heat, brown the ground chicken. Add the carrot, celery, and onion and season with the salt and pepper. Continue cooking for 6 minutes, then add the Italian seasoning. Cook for another 1 to 2 minutes, until the vegetables soften and take on a little color.
• Add the sauce to the pot and cook for 5 minutes to allow the flavors to meld.
• Cook the rigatoni according to the package instructions. Add the drained rigatoni to the sauce and cook for another 3 to 4 minutes on medium heat.
• Serve the rigatoni and sauce topped with Parmigiano-Reggiano and a sprinkle of basil or parsley. In our family, we've always eaten rigatoni with a scoop of ricotta on the side. If it sounds good to you, add a tablespoon of ricotta to each plate.

BOLOGNESE TAGLIATELLE

Steps:

• Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
• Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
• Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, wine has evaporated, and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
• Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup of pasta water and drain well.
• Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

TAGLIATELLE BOLOGNESE

Steps:

• Heat the oil in a deep skillet over medium-high heat. Add the celery, carrots and onion and cook until browned, about 20 minutes. Add the meat and sausage and cook until they begin to brown. Add the wine and cook until it evaporates.
• Add the remaining ingredients (except the pasta). Bring to a boil, lower heat and simmer for 3 hours, stirring occasionally. Add more stock or water if necessary.
• Discard the bay leaves. Season with salt and pepper. Serve over tagliatelle.