Chicken & Red Bell Pepper Bolognese

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

1 medium garlic clove -- chopped fine
1 can salt-free whole tomatoes -- (16-ounce)
Roast
1/2 pound ground chicken breast
1 tablespoon olive oil
2 medium red bell peppers -- roasted, peeled, -- stemmed, see coarsely chopped -- juices saved cooked pasta of your choice
2 teaspoons sugar
1 teaspoon fresh rosemary leaves -- finely chopped
1 tablespoon fresh Italian parsley -- finely chopped
1 tablespoon double-concentrate tomato -- paste
1/2 cup chardonnay or other dry -- white wine
1 small onion -- chopped fine
1 tablespoon fresh basil leaves -- finely shredded

Contains GlutenEggsSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

In a large saucepan or skillet, heat the olive oil with the onion and garlic over moderate heat. When they sizzle, add the chicken and Sauté it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minutes.
Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes. Spoon over cooked pasta -- spaghetti, fettuccine or medium-sized tubles, shells or other shapes are recommended.
Directions for roasting bell peppers: Place the peppers in a foil-lined baking sheet in a 500F oven. Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly. Remove them from the oven and cover them with a kitchen towel.
When the peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a teaspoon to pick up any stray ones.
Take care not to lose any of the peppers' juices, which are also very flavorful. You might want to pour them through a fine mesh strainer to remove any seeds or bits of skin.