Ingredients Meat & Poultry Chicken Ground Chicken Recipes Chicken Bolognese with Tagliatelle 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 24, 2023 Rate PRINT Share Close Photo: Sharon Radisch Prep Time: 30 mins Total Time: 45 mins Servings: 4 Our chicken Bolognese comes together in 45 minutes—much quicker than a traditional iteration. The richly flavored sauce is made with white and dark meat and is one of our favorite ways to use ground chicken. Try it over tagliatelle, pappardelle, or fettuccine; we prefer pairing the sauce with these broad, flat noodles instead of spaghetti. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped (1 cup) 1 celery stalk, finely chopped (½ cup), plus leaves for serving 2 medium carrots, peeled and finely chopped (¾ cup) Coarse salt and freshly ground pepper 1 pound ground chicken (preferably a mix of white and dark) 3 tablespoons tomato paste ½ cup dry white wine, such as Sauvignon Blanc ¾ cup whole milk 1 can (14.5 ounces) whole peeled tomatoes in juices, pureed 1 pound tagliatelle, pappardelle, or fettuccine Freshly grated Parmesan and nutmeg, for serving Directions Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes. Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve. Originally appeared: Martha Stewart Living, March 2016 Rate It PRINT