Eosinophilic Esophagitis Friendly Classic Chicken Bolognese
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 ½ lb ground chicken
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 oz pancetta, finely diced
- ½ cup dry white wine
- 1 can (28 oz) crushed tomatoes
- ½ cup low-sodium chicken broth
- 1 bay leaf
- ¼ tsp dried oregano
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes.
For serving
- 12 oz tagliatelle or pappardelle pasta
- ¼ cup freshly grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden at the edges, about 4 minutes.
- 2
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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