It was for beef bolognese, but I don't particularly care for beef.
It was also for 18 servings, I 1/3'd the recipe (shown below) and ended up with 6 hearty servings.
The recipe called for serving over linguine, I had bucatini on hand. I liked the bucatini but the sauce was too chunky to utilize the hole in the middle of the noodle.
1lb ground chicken (I used Wegman's organic)
2 tbs extra virgin olive oil
1 medium onion, diced
1 large carrot, chopped
2 celery ribs, chopped
3 tbs tomato paste, divided
3 cloves garlic, minced
1 tbs dried parsley flakes
1.5 tsp sea salt
1 tsp dired basil
1 tsp dried marjoram
1/2 tsp ground pepper
1/12 tsp crushed red pepper flakes (really, just a sprinkle)
1/2C dry red wine
1 28oz can diced tomatoes, undrained
1/2C chicken stock
2 bay leaves
1/4C grated parmesan cheese
- In large stockpot, cook chicken over medium heat for ~10 minutes until it is no longer pink.
- Remove chicken with slotted spoon, set aside.
- In the same stockpot, heat oil over medium heat.
- Add onions, carrots, and celery. Cook and stir until tender.
- Stir in 2 tbs tomato paste, cook 3 minutes longer.
- Add garlic, seasonings, and chicken.
- Stir in wine, bring heat to high and cook for 2 minutes.
- Add tomatoes, stock, and bay leaves. Bring to boil.
- Reduce heat and simmer uncovered for 1 hour.
- Stir in half-and-half.
- Simmer for about ~1 hour, or until desired consistency is reached.
- Remove bay leaves.
- Stir in cheese and remaining tomato paste, cook for 5 more minutes.
- Serve over pasta and, if desired, more cheese.