Pasta Bolognese (TM6)

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EQUIPMENT

  • Thick pot
  • Pasta pot & strainer
  • Metal spatula

INGREDIENTS

  • (Palm) Oil
  • 30g butter
  • 1 large onion
  • 5 sticks celery
  • 3 small carrots
  • 400g chicken breast
  • 2 cups whole milk
  • 50 ml sherry vinegar
  • 1 cup chicken broth (1 cube)
  • 3 tins roma tomatoes
  • 400g pasta (tagliatelle, rigatoni, conchiglie, etc)
  • Parmesan

SAUCE

  1. Oil, butter, chopped onion in pot @ medium. Sauté until onion translucent.
  2. Add celery & carrot. Cook 2m
  3. Add chicken, salt, pepper. Stir until it no longer pink
  4. Add milk and simmer until it has bubbled completely. Must be done before vinegar and tomatoes to protect the meat from acidity
  5. Add vinegar & chicken broth and simmer until evaporated
  6. Add tomatoes until all ingredients are covered. Heat to low. Cook 3hr+ and stir
  7. Toss with pasta
  8. Add parmesan
  9. Freeze any excess or refrigerate for up to 3 days

PREP

  1. Chop onion, carrots, celery
  2. Chop chicken @ 9 sec/speed 6