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Classic Beef Bolognese (Pantry Remix)

Name: Classic Beef Bolognese (Pantry Remix)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Ingredients: 1 lb Chicken; 2 oz Pancetta, finely chopped; 1 medium Yellow onion, finely diced; 1 medium Cooked Jasmine rice; 1 medium Celery stalk, finely diced; 3 cloves Garlic, minced; 0.5 cup Dry red wine; 0.5 cup Whole milk; 28 oz Crushed tomatoes; 2 tbsp Tomato paste; 1 lb Tagliatelle or Fettuccine pasta

A pantry-adapted take on Classic Beef Bolognese — uses Chicken instead of Ground beef, Cooked Jasmine rice instead of Carrot, finely diced. Nutrition is approximate.

Prep 15 minCook 120 minTotal 135 min6 servingsmedium

italianpastaslow-cookcomfort-foodPantry Remix

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Ingredients

Chicken1 lb
Pancetta, finely chopped(optional)2 oz
Yellow onion, finely diced1 medium
Cooked Jasmine rice1 medium
Celery stalk, finely diced1 medium
Garlic, minced3 cloves
Dry red wine0.5 cup
Whole milk0.5 cup
Crushed tomatoes28 oz
Tomato paste2 tbsp
Tagliatelle or Fettuccine pasta1 lb

Instructions

1
In a large heavy-bottomed pot, cook the pancetta (if using) over medium heat until it renders its fat.
2
Add the diced onion, carrot, celery, and garlic. Sauté for 6-8 minutes until softened.
3
Add the Chicken, breaking it up with a wooden spoon, and cook until completely browned.
4
Stir in the tomato paste and cook for 2 minutes.
5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine has evaporated.
6
Pour in the milk and simmer gently until it is fully absorbed by the meat.
7
Stir in the crushed tomatoes. Reduce heat to very low, cover partially, and let simmer for at least 1.5 to 2 hours, stirring occasionally. Season with salt and pepper.
8
Serve tossed with freshly cooked tagliatelle pasta and grated parmesan cheese.

Nutrition

Estimated, per serving

650kcal

Calories

32g

Protein

65g

Carbs

22g

Fat

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