Hot pappardelle or tagliatelle pasta; polentaor mashed potatoes to serve
Grated parmesan cheeseto serve (optional)
Instructions
Heat a Dutch oven or stockpot over medium heat. Add the oil, unsalted butter, onion, carrots, and celery and saute for 7 ½-9 minutes, stirring frequently, or until the onion is turning translucent.
Add the ground chicken, salt, black pepper, dried thyme, and dried rosemary to the pot and cook for 6-7 minutes, stirring frequently and crumbling the chicken as you cook, or until the chicken is cooked through and the herbs are fragrant.
Pour the red wine into the pot. Turn the heat to medium-high and bring the liquid to a simmer. Cook at a medium simmer for 9-12 minutes, or until the wine is evaporated, stirring the mixture every few minutes.
Pour the milk into the pot. Bring the mixture to a boil and reduce the heat to medium. Simmer for 7-9 minutes, or until the milk has evaporated, stirring every few minutes.
Stir the diced tomatoes, tomato paste, and sundried tomatoes into the pot. Bring to a simmer and reduce the heat to medium-low. Cook at a low simmer for 35-38 minutes, stirring every 5 minutes or so, or until the sauce is thick and dark red. Add water by the ¼ cup of the sauce reduces too much during the cooking time, simmering the water off between additions.
Remove the sauce from the heat. Serve over hot pasta, polenta, or mashed potatoes. Serve with grated parmesan, if desired.
Notes
Leftovers keep covered in the refrigerator for up to 4-5 days. You can also freeze the leftovers in a freezer-safe container for 2-3 months.