Chicken Bolognese Pasta

Prepare the ingredients. Peel and dice 1 yellow onion and 2 large carrots. Dice 2 to 3 ribs of celery and slice 2 cups of mushrooms. Mince 3 cloves of garlic or 4 if they are small. Stem and finely chop two teaspoons each of rosemary and basil leaves. Stem 1 teaspoon of thyme leaves. Dice 28 ounces of fresh tomatoes or use canned undrained and 6 ounces of canned tomato paste. Measure out 2 cups of chicken broth, 1 cup of milk, and 1/4 cup of white wine as well as 1 tablespoon of light brown sugar, 1 teaspoon of dried oregano and 1 teaspoon of salt. Grate 1 cup of parmesan cheese and a little more for serving. Finely chop chives for garnish.

In a large heavy-bottomed soup pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add diced celery, onion, and carrots to the pot, sautéing until softened.

Add in sliced mushrooms, sautéing until softened. Next add in minced garlic cloves, cooking for 1-2 minutes.

Add ground chicken sausage to the pot and cook until it's no longer pink. Drain any excess grease.

Next add in basil, rosemary, thyme and dried oregano stirring until combined. Pour white wine into the pot and cook for 3-4 minutes.

Next, add chicken broth, diced tomatoes, tomato paste, salt and light brown sugar. Stir everything together until well combined, bring it to a boil, then reduce the heat and let it simmer uncovered for 30 minutes to an hour, stirring occasionally until the sauce has thickened into a rich, meaty, and luxurious sauce.

Once sauce has thickened, add whole milk and parmesan cheese. Bring back to a simmer and simmer for 20 minutes.

When sauce is close to being done, boil pasta according to instructions on package.

When pasta and sauce are ready, drain the pasta and toss in the sauce.

Serve the pasta with a generous portion of Bolognese sauce on top, garnish with fresh chives and cracked pepper, and enjoy!

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