Blasut's Chicken Thigh Pasta Sauce With Herbs, Tomatoes (Il Sugo

1. 1

   Remove the skin and all the fat from the chicken thighs, wash them in cold running water, and cut all the flesh away from the bone.

2. 2

   Grind the meat fine in a food processor or a meat grinder.

3. 3

   Put the oil, butter and chopped onion in a medium skillet, turn on the heat to medium high, and cook the onion, stirring from time to time, until it is colored a light gold.

4. 4

   Add the chopped carrot and celery and cook for a minute or so, turning the vegetables over from time to time to coat them well.

5. 5

   Add the ground chicken, increase the heat, and cook for 6 to 7 minutes, turning the meat over frequently.

6. 6

   Add salt, pepper, the mint leaves and the white wine, turning over the contents of the skillet two or three times.

7. 7

   When the wine has bubbled away, add the tomatoes, turn over the contents of the skillet, and lower the heat.

8. 8

   Let the tomatoes cook at a gentle but steady simmer in the uncovered pan for 30 to 45 minutes, until, when you skim the surface of the sauce with the side of a wooden spoon, the fat following the spoon's trail runs clear.

9. 9

   Add the mixture of chopped rosemary, sage and lemon peel, turn it over with the contents of the skillet to distribute it thoroughly, and cook at a gentle simmer for 10 minutes.

* Per serving · 4 servings · Values may vary.