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Ingredients (Serves 3-5)

• 1 3/4 cups fire roasted crushed tomatoes
• 1 cup roasted garlic tomato sauce
• 1/2 cup + 2 tbs heavy whipping cream
• 1/4 cup Sauvignon blanc
• 1/4 cup chicken stock
• 1 lb ground chicken
• 1/2 sweet or yellow onion
• 6 celery stalks
• 4 medium carrots
• 2 tbs minced garlic
• Sauvignon blanc
• Olive oil
• Pink Himalayan salt
• Black pepper
• Smoked paprika
• Dry mix of basil, oregano, rosemary
• Dry mix of Rosemary, Orange peel, Lemon peel, parsley, granulated garlic, sea salt
• 2.5 tbs salted butter

Instructions

1. Chop half a sweet or yellow onion, 4 medium carrots, and around 6 celery stalks into very
   small pieces. Place in a bowl and set aside.
2. Turn a burner on medium low heat and place a Dutch oven or pot on top. Add in olive oil
   and let warm up
3. Toss the ground chicken into the pot, season with salt, black pepper, the two mixtures
   listed above and smoked paprika. Mix.
4. Place lid on top and let cook, checking periodically until chicken is all brown, mixing when
   checking.
5. When chicken is brown, drain pot of fluids, and let cook without lid until there is a good
   amount of fond.
6. Once the pot has enough fond, remove the ground chicken and place in a bowl on the side.
7. Add oil to the pot and lower the heat. After about 2 minutes, add in the chopped sweet or
   yellow onion. Let that turn yellow and a little soft before adding in the carrots and celery.
   Mix well.
8. Push the mixture (mirepoix) to the side and deglaze the pot with the Sauvignon blanc, start
   small and slow, until the fond lifts up from the bottom.
9. Mix the mirepoix around, after adding a generous amount of salt, and let cook with a lid for
   5 minutes.
10. Remove the lid and add back in the ground chicken. Mix everything. Add in one tbs of
    minced garlic and 1/2 tbs of butter. Mix and cook for an additional 2-5 minutes or until
    butter is sufficiently melted.
11. Add in the crushed fire roasted tomatoes and roasted garlic tomato sauce, mix all together, let
    simmer for 5-10 minutes.
12. Add 1/2 cup heavy whipping cream, 1 tbs butter, 1 tbs minced garlic, the chicken stock,
    and 1/4 cup Sauvignon blanc. Mix until even and butter is melted, place lid on top, and let
    simmer on low for 2-4 hours.
13. When that time is done, add in the remaining 1 tbs of salted butter, 2 tbs heavy whipping
    cream, and some grated parm, mix, and let cook for 20 minutes without lid.
14. During this time, boil your water for pasta, add a generous (should be like sea salt) amount
    of salt to the water. Cook pasta for however much time you need, make sure to save 1/2
    cup of pasta water (after the pasta is done but before draining)
15. Slowly add in the pasta water, mixing each time some is added, ensuring silkiness, not
    watery
16. Serve! Typically, with spaghetti but this is “saucier”, so something with ridges will be
    best to hold the sauce such as penne, fusilli, and the like.

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This recipe has taken weeks of recipe testing. Finally, the beautiful mix of wine, seasoning, butter, and ground meat collide to create a pasta dish with a lot of dimensions. Bolognese is a household favorite for the winter season, and what better time to make it? A perfect dish for sharing and warmth. Top off with some grated parmesan and delight yourself, and those gathered, to enjoy this decadent recipe!