Bresse Chicken Bolognese Recipe
fresh pasta, tuscan pecorino, farm egg
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Ingredients
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Bresse Chicken Bolognese
Method
Preparation Steps
- 1
Cook the Chicken Bolognese
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, grated carrot, and chopped celery. Sauté for about 5 minutes until the vegetables soften.
- 2
- 3
Pour in the red wine and let it simmer for about 2-3 minutes until it evaporates slightly. Then, add the crushed tomatoes, salt, black pepper, and basil. Stir to combine.
- 4
Reduce the heat and let the sauce simmer gently for about 20-25 minutes, stirring occasionally.
- 5
Cook the Fresh Pasta
While the Bolognese sauce is simmering, bring a large pot of salted water to a boil. Add the fresh pasta and cook according to package instructions, usually about 2-4 minutes.
- 6
Once the pasta is cooked, drain it and reserve a little pasta water. Add the pasta to the Bolognese sauce and toss to combine, adding pasta water as needed to reach desired consistency.
- 7
Serve the Dish
Plate the pasta with Bolognese sauce, and top each serving with grated tuccano pecorino and a farm egg (soft-boiled or poached). Enjoy!