CHICKEN RAGU MARIO BATALI RECIPES

Steps:

• heat oil in heavy large pot over medium heat.
• Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
• Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
• Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
• Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
• Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
• Drain.
• Add fettuccine to pot with ragu and toss to blend.
• Transfer to large bowl.
• Sprinkle with 1/2 cup Parmesan.
• Serve, passing remaining Parmesan seperately.

Steps:

• Bring a large pot of water to a boil
• In a large, deep skillet, heat the EVOO over medium-high
• Stir in the fennel seed
• Add the chicken and cook until brown and crumbly, about 5 minutes
• Add the chopped fennel, celery, onion and garlic; season with salt and pepper
• Partially cover the pan and cook over medium heat until the vegetables soften, 8-10 minutes
• Add the wine, scraping the bottom of the pan
• Add the stock and half-and-half
• Reduce the heat to medium-low, drop in the cheese rind and simmer the ragu for 20-30 minutes
• Salt the boiling water then cook the pasta to al dente
• Drain, reserving half a mug of cooking water
• Stir the cooking water into the ragu then toss the pasta with the ragu and the cheese; season to taste
• Remove the cheese rind and serve garnished with the chopped fennel fronds and celery leaves
• Serve with more cheese at the table