Chicken Bolognese

From: Chef Mark Ferguson, Wolfgang Puck's Trattoria del Lupo, Mandalay Bay, Las Vegas. Yield: 4 servings.

1/2 cup extra virgin olive oil
1 lb. boneless chicken thighs, finely ground
1/4 cup carrot, diced small
1/4 cup onion, diced small
1/4 cup fennel, diced small
1/4 cup celery, diced small
1 Tbsp. garlic, chopped
1/4 cup port wine
1/3 cup red wine
2 cups tomato water or juice
2 cups plum tomatoes
4 sprigs parsley
2 sprigs sage
2 sp

Register to view the full article

Register to view this article