Ingredients:
- 2 tbsp. olive oil
- 1 large shallot, chopped
- 1 small stalk celery with leafy top, chopped
- 1 small carrot, peeled and grated
- 2 cloves garlic, minced
- Salt and pepper
- 2 sprigs fresh rosemary leaves stripped and finely chopped (about 1 tbsp.)
- 1 bay leaf
- 2 tbsp. tomato paste
- A pinch of nutmeg
- 1 cup chicken stock
- 1 lb. chicken thighs
- 2 cups tomato puree
- 1 lb. tagliatelle
- Freshly grated Parmigiano-Reggiano, for serving
Directions:
1. Bring a large pot of water to a boil for the pasta. Cook according to package directions. Reserve 1/2 cup of pasta water.
2. In a food processor, add chicken thighs and pulse until thighs are a large ground meat texture.
3. In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the shallot, celery, carrot, and garlic; season with salt and pepper. Add the rosemary and bay leaf. Cook, stirring often, until the vegetables soften, about 2 minutes. Stir in the tomato paste and nutmeg, then the stock. Bring to a boil. Add the chicken. Cook, stirring to break up the meat, until the chicken is cooked through and about two-thirds of the liquid is absorbed, about 5 minutes. Add the tomato. Cook until the sauce begins to bubble. Reduce heat to low. Simmer until the flavors meld and the sauce is reduced slightly, about 5 minutes.
4. Add cooked pasta and reserved pasta water. Stir to combine. Serve with freshly grated Parmesan cheese.
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