1 pound ground chicken (you can also use ground beef or turkey)
1 pound rigatoni (or really and pasta you like, except nothing too small)
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped mushrooms
2 to 3 cloves garlic, finely chopped
½ cup dry white wine (if using ground beef use red wine)
½ cup evaporated milk (you could sub cream)
½ cup chicken broth (if you don’t have use water or more wine)
6 ounces tomato paste
16 ounces tomato sauce
1 TBS chili powder
Kosher salt and fresh ground pepper
Chopped fresh parsley and fresh grated parmesan cheese for garnish.
Here is what you need to do:
In a large pan heat up a couple of TBS of olive oil. Add the chicken breaking it up with a wooden spoon. Let it cook out a bit, about 4 minutes then add in the carrots, onions and mushrooms. Season with some salt and pepper and cook until chicken is cooked and the vegetables soften, about 5 minutes. Add in the garlic, chili powder and tomato paste. Stir constantly for a couple of minutes.
Add in the wine and let it simmer for a couple of minutes again keep stirring. Next add in the milk, tomato sauce and broth. Taste and season with salt and pepper.
Cover and simmer over medium heat for about an hour. Stir it every now and then.
Cook the pasta according to package directions. Reserve some pasta water just in case you need to thin out your sauce.
Toss the pasta in your sauce. Serve with a sprinkle of parsley and grated Parmesan.