Rigatoni and Chicken Bolognese
I have wanted to make this recipe since I got Bill Granger’s, Simply Bill cookbook many years ago. The picture looked like something I could happily live on, and a good variation from the tradition beef bolognese.
The recipe is really quite easy, you could easily make it after a long day at the office. Once you have done the basics and everything is in the pan simmering away; just cook the pasta and you’ll have dinner in no time.
I found I had to add a bit of sugar to the sauce as it was quite salty. The parsley really cuts through and adds a lovely freshness to the sauce. Be sure to add the parsley in at the end to to really bring the dish to life.
Rigatoni and Chicken BolognesePrint Recipe
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, chopped
- sea salt
- freshly ground black pepper
- 2 slices pancetta or prosciutto, chopped
- 500g minced chicken
- 375ml tomato passata
- 1 tsp sugar
- 500g rigatoni
- 3 tbs chopped fresh flat-leaf parsley
- grated parmesan cheese
- Put the oil, onion, celery, garlic and a good pinch of salt and pepper in a saucepan over medium heat and cook for about 7 minutes until golden. Add the pancetta and chicken and stir constantly with a wooden spoon to break up any lumps. When the mince is cooked through, add the passata and simmer for 10 minutes. Season with sugar and any extra salt, pepper or sugar.
- Meanwhile, cook the pasta to packet directions. Drain and toss with the sauce.
- To serve, fold in parsley and top with grated parmesan.
Post updated 1 July 2020.