Chicken Bolognese With Rigatoni

Here's a lightened up version of bolognese that really very good. Use all white ground chicken (or turkey) to keep this as low in fat as possible. This is a Wolfgang Puck recipe which I found in the Chicago Tribune some time ago.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 3  tablespoons extra virgin olive oil
• 1 1⁄2 lbs ground chicken
• 1  teaspoon salt
•  fresh ground black pepper
• 1  white onion, cut into small dice
• 2  carrots, cut into small dice
• 1  celery rib, cut into small dice
• 4  garlic cloves, minced
• 2  tablespoons tomato paste
• 1 1⁄2 cups dry white wine
• 1 (28 ounce) can tomatoes, chopped
• 2 (14 1/2ounce) cans chicken broth, heated
• 1⁄8 teaspoon  minced fresh oregano
• 1⁄8 teaspoon  minced fresh thyme
• 1 (1 lb) package rigatoni pasta
• 6 -7  basil leaves, chopped
• 1⁄8 teaspoon red pepper flakes

Directions

1. Heat a large skillet over medium-high heat. Add 1 T. of the olive oil; heat 1 minute. Add the chicken; cook, stirring and breaking up pieces, until lightly browned, about 6 minutes. Season with 1/2 teaspoons of the salt and pepper to taste. Transfer chicken with a slotted spoon to a colander to drain; set aside.
2. Heat the remaining 2 T. of olive oil in the same skillet over medium heat. Add the onion, carrots and celery; cook, stirring, until they just start to color, 6 minutes. Add the garlic; cook 1 minute. Stir in the tomato paste; cook until blended and fragrant, 3-4 minutes.
3. Stir in the wine. Cook, stirring occasionally, until almost all the liquid has evaporated, 5-7 minutes. Add the tomatoes; cook 3 minutes. Add the broth, cooked chicken, oregano, thyme, remaining 1/2 teaspoons of salt and pepper to taste. Reduce heat to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
4. Meanwhile heat a large pot of salted water to a boil. Add the rigatoni; cook until al dente according to package directions.
5. Stir the basil and red pepper flakes into the sauce; adjust the seasoning. Drain pasta; toss with the sauce in a large serving bowl.