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Spaghetti Chicken Ragu

A ragu made with chicken sausage and the traditional mirepoix.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 carrots roughly chopped
  • 2 celery stalks finely chopped
  • Coarse salt and ground pepper
  • 2 tablespoons Italian seasonings
  • 2 pounds ground chicken
  • 2 garlic cloves minced
  • 1 can 6 ounces tomato paste
  • 1 can 14 1/2 ounces reduced-sodium chicken broth
  • 1/2 cup fat-free half-and-half
  • 1/4 cup chopped parsley

Fettuccine

  • 3 cups all-purpose flour
  • 3 eggs
  • 2 tablespoons olive oil
  • 2 - 4 tablespoons water

Instructions

Fettuccine

  • Mix all the ingredients in a stand mixer until just combined.
  • Remove to a counter and knead for a few minutes with flour.
  • Cover with plastic wrap and let sit for 30 minutes.
  • Using your stand mixer pasta attachments, flatten out the pasta and cut into fettuccine noodles.
  • Cook in 4 - 6 quarts of water for 4 - 6 minutes.
  • In a Dutch oven heat oil on medium high heat.
  • Add onion, carrots, and celery; season with salt, pepper and Italian seasonings. Add in the chicken sausage in its casing.
  • Add int the garlic.
  • Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
  • Add in the tomato paste and the fresh parsley and cook for 2 minutes.
  • Add ground chicken; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes.
  • Add in the broth and half-and-half; bring to a boil over high.
  • Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
  • Place a big helping of the fresh noodles and top with the chicken ragu.
  • Serve and enjoy!