- 2 tbl olive oil
- 1 yellow onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 clove of minced garlic
- 1 to 1.5 lbs ground chicken
- 1/2 cup white wine or chicken broth
- 1 can crushed tomatoes (28 oz)
- 1 cup chicken stock
- 2 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp salt
- pepper to taste
- 1/4 cup heavy cream
- 1 lb spaghetti
- freshly shaved Parmesan cheese
In a large saucepan, heat oil over a medium heat. Add the onion, carrot and celery. Saute uncovered, about 5 minutes. Add the garlic and cook an additional minute.
Add the chicken and cook, breaking the meat with the side of a spoon until it loses its color, about 5 minutes. Add the wine, raise the heat to high and cook, stirring occasionally, until almost evaporated, about 5 minutes.
Stir in the tomatoes with their puree, the stock, and the spices then bring to a boil. Reduce the heat to low and simmer, uncovered, until slightly thickened, about 45 minutes. During the last 5 minutes, stir in the cream. Season with salt and pepper if needed.
Meanwhile, cook the spaghette until al dente then drain.
Top the pasta with the sauce and serve immediately garnished with the cheese.
Serves 4 to 6 people.