Ingredients
- 5 tablespoons olive oil
- 2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef
- Kosher salt and freshly ground black pepper
- 1 medium white onion, (about 2 cups), trimmed and cut into small dice
- 2 medium carrots, (about 1 cup), trimmed, peeled, and cut into small dice
- 1 medium celery stalk, trimmed and cut into small dice
- 4 or 5 garlic cloves, cut into small dice
- 2 tablespoons tomato paste
- 1 1/2 cups dry white wine
- 2 1/2 pounds Roma tomatoes, peeled, seeded, and chopped fine
- 3 cups chicken stock, heated
- Pinch or minced fresh oregano leaves
- Pinch minced fresh thyme leaves
- 6 or 7 chopped fresh basil leaves
- Pinch red pepper flakes, or to taste
- 2 pounds rigatoni, cooked al dente
Directions
In a 10 or 12-inch saute pan, heat 3 tablespoons of the olive oil. Saute the ground chicken or beef until lightly browned, breaking up the pieces as they cook. Season lightly with salt and pepper. Remove the chicken or beef with a slotted spoon and drain in a colander. Set aside until needed.
In the same saute pan, heat the remaining 2 tablespoons of olive oil. Over medium heat, saute the onion, carrots and celery until they just start to color, 6 to 8 minutes. Do not brown. Add the garlic, stir in the tomato paste, and cook a few minutes longer.
Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated. Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and reserved chicken and season with the oregano, thyme, and a little salt and pepper. Cook until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock. Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste. Serve over rigatoni.
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By tila_7488469
Brea, CA
on February 11, 2011
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Gosh, this is really hard to do; but as a foodie enthusiast who four times a week cooks Giada, Melissa, Tyler, Ina and Mad Hungry (Hallmark Channel recipes, I just had to write my very first bad review. I LOVE Wolfgang! His restaurants in So Cal are the best; but I have to say this recipe sooooo disappointed me. I wanted to try a different chef's recipes (one that doesn't have a show I watch and this recipe was - in a word - bland. Line by line, I went through every step and am positive I followed it perfectly. I added more fresh thyme, oregano and tomato paste to give it some life. But in the end, it just lacked the depth of flavor and texture of bolognese. Still love your restaurants, Wolfgang!
By jessa.hanna_7090570
edmonton, CA
on February 06, 2007
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This receipe was nothing like I expected. It's really not very good; it was edible but this is not what I expected from one of Hollywoods best chefs. I followed the recepie to the T, the only thing I didn't do was peel the tomoatoes and I feel confident the end results would not have tasted any better with peeled tomatoes. It's bland and boring; took a long time to make and in the end was not worth the trouble it took to make.
By wild2710_6033269
Reedley, CA
on September 05, 2006
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I have had adults and children rave about this recipe. I have a problem sharing my favorites with even my best friends, this one I've shared with one of my closets friends. The only change I make to the recipe is when I don't have white wine I substitue Saki.
Yes....Saki! It gives it a unique flavor that most can't identify.
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