New This Month

Chicken Bolognese With Tagliatelle

Our light version of pasta Bolognese features ground chicken -- and plenty of flavor

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Sharon Radisch

Source: Martha Stewart Living, March 2016


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small onion, finely chopped (1 cup)
  • 1 celery stalk, finely chopped (1/2 cup), plus leaves for serving
  • 2 medium carrots, peeled and finely chopped (3/4 cup)
  • Coarse salt and freshly ground pepper
  • 1 pound ground chicken (preferably a mix of white and dark)
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 3/4 cup whole milk
  • 1 can (14.5 ounces) whole peeled tomatoes in juices, pureed
  • 1 pound tagliatelle, pappardelle, or fettuccine
  • Freshly grated Parmesan and nutmeg, for serving


  1. Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.

  2. Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.


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