Chicken and Fennel Bolognaise with Casarecce

Chicken makes a fine substitute for the classic pork in this white bolognaise. Using milk adds a wonderful creamy texture.

400 grams dried pasta such as casarecce or orecchiette

RAGÙ

2 tablespoons olive oil

500 grams chicken mince

2 teaspoons fennel seeds

sea salt and ground pepper

1 large onion, finely chopped

1 large carrot, peeled, grated

3 cloves garlic, crushed

1 tablespoon finely chopped rosemary or thyme

2 bay leaves

1 cup chicken stock

1 cup milk

½ cup cream

finely grated zest 1 lemon

1 cup freshly grated parmesan, plus extra to serve

good handful parsley, chopped

RAGÙ: Heat the oil in a large sauté pan and when hot add the bacon and cook for 5 minutes. Add the mince and fennel seeds, season with salt and pepper and cook for 5 minutes, breaking up the meat so there are no large lumps. Stir in the onion, carrot, garlic, rosemary and bay leaves and cook for 5 minutes. Add the stock and milk and season generously. Bring to the boil then reduce the heat, cover and cook for 15 minutes, stirring occasionally.

Uncover and cook for 5 minutes then add the cream. Simmer rapidly until the sauce is reduced and syrupy.

Cook the pasta in plenty of boiling salted water until al dente. Drain. Stir the lemon zest, parmesan and parsley into the sauce, then combine with the pasta.

TO SERVE: Divide among warm serving bowls and top with extra parmesan and a grind of pepper. SERVES 4

COOK’S NOTE: Don’t panic when the bolognaise looks curdled in the initial stage of simmering. This will disappear by the end of cooking and it will be delicious!