Chicken Bolognese

I found this recipe on page 47 of the December/January issue of Taste of Home magazine.
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.

ingredients
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
1C half-and-half
1/4C grated parmesan cheese

directions

1. In large stockpot, cook chicken over medium heat for ~10 minutes until it is no longer pink.
2. Remove chicken with slotted spoon, set aside.
3. In the same stockpot, heat oil over medium heat.
4. Add onions, carrots, and celery. Cook and stir until tender.
5. Stir in 2 tbs tomato paste, cook 3 minutes longer.
6. Add garlic, seasonings, and chicken.
7. Stir in wine, bring heat to high and cook for 2 minutes.
8. Add tomatoes, stock, and bay leaves. Bring to boil.
9. Reduce heat and simmer uncovered for 1 hour.
10. Stir in half-and-half.
11. Simmer for about ~1 hour, or until desired consistency is reached.
12. Remove bay leaves.
13. Stir in cheese and remaining tomato paste, cook for 5 more minutes.
14. Serve over pasta and, if desired, more cheese.
15. Enjoy!