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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

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