White Bolognese Fusilli

Ingredients

1 1/4 lbs. ground chicken or a combination of ground pork, veal & beef

2 carrots, minced

2 celery stalks, minced

1/2 onion, minced

10 Cremini mushrooms, minced

8 cloves garlic, minced

2 tsp fresh Italian herbs + garnish

2 whole bay leaves

1 cup white wine

1 cup chicken broth

3 cups half & half

1 cup heavy cream

1/2 stick butter

1 tbsp. flour

1 cup grated Parmesan cheese + garnish

1 box of Fusilli

olive oil

salt

pepper

Cooking Tools

Food processor

Stock pot

Large deep pan

Directions:

Mince all the vegetables & garlic separately through a food processor. drizzle a generous amount of olive oil in a deep pan and cook the ground chicken or meat on medium temperature until cooked through and slightly golden, deglaze pan with the white wine until the wine evaporates. Remove meat from pan and in the same pan add a generous amount of olive oil, first saute the carrots on medium-low heat for several minutes, add each minced vegetables & garlic a few minutes apart, continue to saute until vegetables reduce in size by half and the moisture is completely evaporated. Add back in the meat, herbs and flour, saute for a few minutes until flour is absorbed. Pour in the chicken stock, half & half, cream, bay leaves & butter. Lower the temperature to a SIMMER and cook for an additional 20 minutes, stir occasionally. Cook pasta according to directions in salted boiling water, Drain pasta and place cooked pasta into the meat sauce and toss, salt and pepper to taste. Right before serving, add in the parmesan cheese and toss pasta. Garnish with fresh herbs and sprinkle with more cheese. (Remove bay leaves before serving).

Serves 4