Chicken And Mushroom Bolognese

• 1 pound boneless skinless chicken thighs cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 yellow onion or red, roughly chopped
• 3 garlic cloves chopped
• 10 ounces crimini mushrooms cleaned and quartered
• 2 tablespoons tomato paste
• 1/2 cup red wine Chianti or Sangiovese
• 28 ounces whole peeled tomatoes crushed by hand
• 1 bay leaf
• 1 pinch red pepper flakes
• salt
• 12 ounces short pasta like rotini or penne

1. Put the chicken thighs into the bowl of a food processor, pulse several times until the chicken is finely ground.
2. Heat the olive oil in a large pot over medium heat. Add the ground chicken to the oil and begin to brown.
3. Chop the onions and garlic in the food processor until chopped fine, about 15-20 pulses. Add the onions and garlic to the meat. Saute for 3-5 minutes.
4. Season lightly with salt and pepper.
5. Finely chop the mushrooms in the food processor. Add the mushrooms to the meat mixture. Saute for another 3-5 minutes.
6. Finely chop the mushrooms in the food processor. Add the mushrooms to the meat mixture. Saute for another 3-5 minutes.
7. Stir in the tomato paste; cook for 1-2 minutes. Add the red wine, tomatoes, and bay leaf. Season lightly with salt and pepper.
8. Reduce heat to medium low and cook for about 3 hours.
9. About 30 minutes before the sauce is done, cook the pasta in salted boiling water until al dente. Drain and add about a 1/4 cup of the pasta water to the sauce. Add the pasta to the sauce; toss to coat well.
10. Serve the pasta with crusty bread and grated Parmesan cheese.

chicken, olive oil, yellow onion, garlic, mushrooms, tomato paste, red wine chianti, tomatoes, bay leaf, red pepper, salt, rotini

Taken from www.yummly.com/recipe/Chicken-and-Mushroom-Bolognese-1470226 (may not work)