Mustard Free Classic Chicken Bolognese

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

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Ingredients

4 servings

For the sauce

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Chef's tip
Bacon is smokier than pancetta - use the same amount.
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

For serving

12 oz tagliatelle or pappardelle pasta
¼ cup freshly grated parmesan cheese (optional)
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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