Weeknight Chicken Ragu
Makes 6 cups; enough for 1 pound pasta
Cooking Time 2 to 3 hours on Low
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: This easy ragu is ready for the slow cooker in mere minutes and needs just a couple
of hours of simmering for the perfect effortless weeknight dinner. For a hearty texture
and rich flavor, we started with ground chicken; microwaving it briefly prevented
it from becoming grainy during cooking. Using two tomato products—puree and paste—ensured
that our ragu was plenty saucy and offered complex tomato flavor. Onion and garlic
added a flavorful foundation, and Italian seasoning provided the requisite flavors
of oregano, thyme, and basil. For more savory depth and to enhance the meaty qualities
of our sauce, we included soy sauce. To complete our weeknight-friendly ragu, we added
chopped basil at the end of cooking. Be sure to use ground chicken, not ground chicken
breast (also labeled 99 percent fat free). See the sidebar that follows the recipe.
|
1½ |
pounds ground chicken |
|
1 |
cup chopped onion |
|
2 |
tablespoons tomato paste |
|
1 |
tablespoon minced garlic |
|
1 |
teaspoon Italian seasoning |
|
1 |
(28-ounce) can tomato puree |
|
2 |
tablespoons soy sauce |
|
|
Salt and pepper |
|
¼ |
cup chopped fresh basil |
1. Microwave ground chicken, onion, tomato paste, garlic, and Italian seasoning in bowl, stirring occasionally, until chicken is no longer pink, about 5 minutes. Break up any large pieces of chicken with spoon, then drain off fat; transfer to slow cooker. Stir in tomato puree, soy sauce, 1 teaspoon salt, and ½ teaspoon pepper. Cover and cook until chicken is tender, 2 to 3 hours on low.
2. Using large spoon, skim excess fat from surface of sauce. Before serving, stir in basil and season with salt and pepper to taste.