Rigatoni With Chicken Bolognese Recipes

RIGATONI BOLOGNESE

Steps:

• Make the soffrito. Finely chopped onion, carrot, and celery. Yes, you can do this in a food processor. No, we don't generally. We like the soffrito to have some texture, not turn into pulp.
• Sweat the veggies. Heat olive oil and butter in a large dutch oven over medium-low to medium heat. Add the onion and cook for 3 minutes until translucent. Raise the heat to medium, then add the carrot and celery. Cook for an additional 5 minutes, stirring occasionally.
• Brown the meat. Increase the heat to medium-high, then add the ground beef and ground pork. Season the meat immediately with 2 tsp Kosher salt and ½ tsp black pepper. Let this cook about 8-10 minutes, stirring often and breaking up the meat with a wooden spoon or spatula.
• Deglaze the pan. Pour in red wine, allowing it to reduce and evaporate, about 3-4 minutes. Don't worry, all the flavor stays behind!
• Skim the fat. Once the wine reduces, you'll see excess fat float to the top of the pan. Use a spoon to skim the fat, then discard. This will yield about ¾ - 1 cup of fat. Removing this makes the bolognese sauce less greasy.
• Add remaining liquid. Pour in the whole milk and chicken stock. Next, crush the tomatoes with your hands directly into the pot. Add two bay leaves and -- the most important part of the recipe! -- ½ lb finely chopped chicken livers.
• Simmer low and slow. Allow the sauce to simmer over low heat for 3 hours, checking on it and stirring every 30 minutes or so. If the heat is at a proper simmer, you shouldn't need to add any additional liquid at all.
• Finish the sauce. Remove the bay leaves, then add freshly chopped rosemary and thyme. Taste and adjust seasoning, as needed.
• When ready to serve, cook pasta. Cook rigatoni or other pasta according to package directions for al dente, meaning just slightly undercooked by 1-2 minutes. This is important! Before draining, reserve 1 cup pasta cooking water. Drain pasta, do NOT rinse, and set aside.
• Cook with pasta in the sauce. Transfer as much bolognese as you want to a large skillet. Heat over medium high heat until bubbly. Add al dente rigatoni or other pasta shape directly to the pan. Cook, stirring or shaking the pan often, so that each piece of pasta is completely coated with sauce. The final step: add a couple tablespoons (more, if making a lot of pasta) of the reserved pasta cooking water to help bind the sauce together. The starch from cooking the pasta will thicken the sauce and bring it to life!
• To serve. Add a couple tablespoons (more, if making a lot of pasta) of the reserved pasta cooking water to help bind the sauce together. Divide pasta between bowls, then serve with grated lemon zest and freshly grated Parmesan!

RIGATONI WITH CHICKEN AND BROCCOLI BOLOGNESE

Steps:

• Cook pasta per pkg. directions, reserve 1 cup pasta water, then drain pasta and return it to the pot.
• Meanwhile, heat oil in a large skillet on medium. Add garlic and cook, stirring, until it starts to sizzle, about 1 minute.
• Add chicken, season with red pepper flakes and ½ tsp each salt and pepper, and cook, breaking up into very tiny pieces with a spoon until just cooked through, about 6 minutes. Add wine and simmer until nearly evaporated, about 2 minutes.
• Add broth and then broccoli and toss to combine, then bring to a simmer. Cover and simmer until broccoli is just tender, 5 to 6 minutes. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add butter if using, stirring and tossing until melted. Toss with rigatoni, adding some reserved pasta water if pasta seems dry. Top with additional Parmesan if desired.

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.

RIGATONI WITH SUMMER BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
• Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.

CHICKEN BOLOGNESE WITH RIGATONI

Steps:

• Heat a large skillet over medium-high heat. Add 1 T. of the olive oil; heat 1 minute. Add the chicken; cook, stirring and breaking up pieces, until lightly browned, about 6 minutes. Season with 1/2 teaspoons of the salt and pepper to taste. Transfer chicken with a slotted spoon to a colander to drain; set aside.
• Heat the remaining 2 T. of olive oil in the same skillet over medium heat. Add the onion, carrots and celery; cook, stirring, until they just start to color, 6 minutes. Add the garlic; cook 1 minute. Stir in the tomato paste; cook until blended and fragrant, 3-4 minutes.
• Stir in the wine. Cook, stirring occasionally, until almost all the liquid has evaporated, 5-7 minutes. Add the tomatoes; cook 3 minutes. Add the broth, cooked chicken, oregano, thyme, remaining 1/2 teaspoons of salt and pepper to taste. Reduce heat to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
• Meanwhile heat a large pot of salted water to a boil. Add the rigatoni; cook until al dente according to package directions.
• Stir the basil and red pepper flakes into the sauce; adjust the seasoning. Drain pasta; toss with the sauce in a large serving bowl.

RIGATONI WITH CHICKEN BOLOGNESE

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add chicken, onions and garlic; cook 6 to 7 min. or until chicken is done, stirring frequently. Add tomatoes, carrots and Italian seasoning; mix well. Bring to boil, stirring occasionally. Partially cover skillet; simmer chicken mixture on medium-low heat 20 min., stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Add cream cheese spread to chicken mixture; cook and stir 2 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat. Stir in parsley.
• Drain pasta. Serve topped with chicken mixture and Parmesan.

CHICKEN BOLOGNESE

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
• Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
• Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan.