Chicken Bolognese

Name: Chicken Bolognese
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon anchovy fillets, mashed; 1 Handful fresh basil leaves; 794 grams crushed tomatoes; 79 milliliters small carrot, peeled and finely chopped; 118 milliliters small stalks celery, finely chopped; 296 milliliters full-bodied dry red wine; 1 teaspoons powdered gelatin; 340 grams ground chicken (see note above); 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 177 milliliters medium onion, finely chopped; 4 servings Parmesan cheese; 1 teaspoons soy sauce; 454 grams dried spaghetti, pappardelle, tagliatelle, or penne; 2 Tbsps tomato paste; 237 milliliters whole milk

You can never have too many sauce recipes, so give Chicken Bolognese a try. This recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains around 47g of protein, 26g of fat, and a total of 914 calories. This recipe serves 4. A mixture of onion, full-bodied wine, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Add 1 tablespoon water to small bowl and sprinkle gelatin over.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Let gelatin soften at least 5 minutes.

Ingredients you will need

Gelatin

In large skillet, heat oil over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, celery, carrot, and 1/2 teaspoon salt. Cook, stirring frequently, until vegetables have softened but not browned, 8 to 10 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Salt

Stir in chicken and cook, mashing with wooden spoon to break up into small pieces, until chicken is cooked through, about 2 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Wooden Spoon

Stir in milk and simmer until most of the milk has cooked off and the mixture is almost dry, about 10 minutes. Stir in wine and simmer until most of the liquid has cooked off but mixture is moist, about 15 minutes. Stir in anchovies, soy sauce, tomato paste, and softened gelatin. Stir in tomatoes and reduce heat to low. Simmer gently until thickened, 45 minutes to 1 hour. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper