Chicken Bolognese with Penne

Ingredients

• 0.5 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 1 pinch chili flakes 
• 0.5 cup cooking wine dry white
• 0.3 cup parsley leaves fresh chopped
• 4 cloves garlic minced
• 1 pound ground chicken 
• 2 tablespoons olive oil 
• 0.5 cup parmesan grated plus more for garnish
• 1 pound penne pasta 
• 0.5 cup onion red finely chopped
• 6 servings salt and pepper black freshly ground
• 1 tablespoon thyme leaves 
• 0.5 cup sacremento tomato juice 
• 2 cups tomato sauce 

Equipment

• bowl
• frying pan
• wooden spoon

Directions

1. Heat a large saute pan over high heat.
2. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes.
3. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
4. Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
5. Cook the penne in boiling, salted water until al dente.
6. Drain the pasta and set aside.
7. Add a few tablespoons of the pasta cooking water to the sauce.
8. Add the drained pasta to the sauce along with the Parmesan and toss well.
9. Serve in a large bowl garnished with parsley leaves.