Spaghetti with Chicken Bolognese

Name: Spaghetti with Chicken Bolognese
Ingredients: 2 Tablespoons Butter; 1 Tablespoon Olive Oil; 1 Medium Yellow Onion, Diced; 1 Large Carrot, Peeled And Chopped; 1 Celery Stalk, Chopped; 2 cloves Garlic, Minced; 1 pound Ground Chicken; 1/2 cups Dry White Wine (such As Vermouth); 2 cans (15 Oz. Size) Crushed Tomatoes; 1 cup Strong Chicken Broth; 1 Tablespoon Fresh Parsley, Chopped; 1/2 teaspoons Dried Rosemary; 1/4 teaspoons Dried Thyme; 1/4 cups Heavy Cream; 1/4 cups Grated Parmesan Cheese, Plus More To Serve; 3 Tablespoons Fresh Basil, Chopped; Salt And Pepper, to taste; 1 pound Spaghetti, Cooked According To Package Directions

18 ingredients

12 steps

Ingredients

2 Tablespoons Butter
1 Tablespoon Olive Oil
1 Medium Yellow Onion, Diced
1 Large Carrot, Peeled And Chopped
1 Celery Stalk, Chopped
2 cloves Garlic, Minced
1 pound Ground Chicken
1/2 cups Dry White Wine (such As Vermouth)
2 cans (15 Oz. Size) Crushed Tomatoes
1 cup Strong Chicken Broth
1 Tablespoon Fresh Parsley, Chopped
1/2 teaspoons Dried Rosemary
1/4 teaspoons Dried Thyme
1/4 cups Heavy Cream
1/4 cups Grated Parmesan Cheese, Plus More To Serve
3 Tablespoons Fresh Basil, Chopped
Salt And Pepper, to taste
1 pound Spaghetti, Cooked According To Package Directions

Directions

1

Heat the butter and oil in a large saucepan over medium-high heat.
2

Add the onion, carrot and celery and saute until softened, about 5-7 minutes.
3

Add the garlic and cook for another minute.
4

Add the chicken and cook, breaking up the pieces, until there is no pink remaining, about 5 minutes.
5

Add the wine, increase the temperature to high, and boil for 2 minutes.
6

Add the tomatoes and their juice, chicken broth, parsley, rosemary, and thyme and bring to a boil.
7

Reduce the heat to low and simmer for 1 hour, uncovered, until the sauce has slightly thickened.
8

In the last 10 minutes, add the cream, Parmesan cheese, and basil and season with salt and pepper.
9

Serve on top of the cooked spaghetti and garnish with Parmesan cheese.
10

Note: This sauce tastes even better the next day.
11

It can be made up to 2 days in advance.
12

It freezes well.