TAGLIATELLE WITH CHICKEN RAGU AND ASPARAGUS

By wa1965

Ingredients

• 1/2 each of a medium carrot, celery stalk and red onion
• 2 thin slices cacciatora, or other good-quality salami
• 1 tightly packed teaspoon Italian parsley
• 2 tablespoons good-tasting extra-virgin olive oil
• 1 bay leaf
• 1 boned and skinned chicken breast (about 5 ounces), cut into 1/4-inch dice
• 2 boned chicken thighs (about 5 ounces), cut into 1/4-inch dice
• 1/2 cup dry red wine
• 1 tablespoon tomato paste
• Generous pinch freshly ground nutmeg
• 3/4 cup each milk and Mother's Broth, or low-so-dium, canned broth
• 3/4 pound dried tagliatelle or fettuccine pasta
• 6 quarts salted, boiling water
• 1/2 pound pencil-slim as¬paragus, trimmed of tough stems
• 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese

Details

Servings 4

Preparation

Step 1

Mince down the vegetables, salami and parsley into tiny pieces. Heat oil in a 4-quart saucepan over medium high. Stir in the vegetable blend and bay leaf. Sauté to pale gold, about 7 to 8 minutes. Add chicken, reduce heat to medium, and cook until brown, about 10 minutes. Stir in the wine tomato paste. Reduce heat and simmer, uncovered until wine is evaporated add nutmeg, milk and broth, Cover completely and simmer gently 30 minute Chicken should be tender and sauce should be rich and deeply flavored. If necessary intensify flavors by simmering a few minutes uncovered Season to taste.
Meanwhile, steam asparagus in a metal basket set in a large pot with 1 inch boiling water. Cover and cook about 2 minutes until asparagus is firm and underdone. Remove and slice it on an angle into ½ inch pieces separating tips. Set the asparagus aside. Time the pasta to be ready when sauce is done. Cook pasta in fiercely boiling water stirring often, until al dente Drain in a colander. Toss with sauce and asparagus pieces except tips. Turn into a hot serving bowl, fold in cheese and scatter with asparagus tips, Serve hot.