Spaghetti with Chicken Bolognese

daringgourmet.com

Larry Dean Jackson

2 tablespoons butter (vegan: use vegetable spread such as Earth Balance)

1 tablespoon olive oil

1 yellow onion, diced

1 carrot, peeled and chopped

1 celery stalk, chopped

2 cloves garlic, minced

1 lb ground chicken (vegetarian/vegan: use 1 cup TVP)

½ cup dry white wine (such as vermouth)

2 cans (15 oz) crushed tomatoes

1 cup strong chicken stock (vegetarian/vegan: use vegetable broth)

1 tablespoon fresh parsley, chopped

½ teaspoon dried rosemary

¼ teaspoon dried thyme

¼ cup heavy cream (vegan: use vegan whipping cream such as Soyatoo or use soy milk powder with half the water)

¼ cup grated Parmesan cheese (vegan: use vegan Parmesan cheese substitute such as Parma)

3 tablespoons fresh basil, chopped

Salt and pepper

1 lb (500g) spaghetti, cooked according to package instructions

Grated Parmesan cheese for garnish

Directions at daringgourmet.com

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