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1
Mince garlic and leek.
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2
In a large saucepan over medium-high heat, melt the butter.
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3
Add the leek and cook until translucent.
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4
Add the garlic, and add more butter if necessary (the leeks tend to absorb it).
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5
Continue cooking and stirring until the leeks start to brown a bit.
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6
Add the ground chicken and cook completely.
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7
Lower the heat to medium-low.
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8
Add the red wine and simmer for a few minutes.
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9
Add the tomato paste and crushed tomatoes as well as the spices and stir well.
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10
Cover and simmer, stirring once in a while.
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11
While the sauce is simmering, boil water in another pot and cook pasta according to the package directions.
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12
When the pasta is ready, the sauce is too!
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13
Serve with plenty of Parmesan cheese.
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14
A few notes:
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15
I always use Pastene canned tomatoes for my pasta sauces.
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16
They already have Italian spices in them so I dont need to use as much spices as I would with plain canned tomatoes.
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17
Their crushed tomatoes also already have added tomato paste; I often use one of these instead of a can of crushed or diced and a can of paste.
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18
I never measure my spices so I have no idea how much I use and Im bad at estimating.
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19
The quantities listed in the ingredients are more of a ratio of spices (2 times more basil than oregano, etc.)
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20
than actual measures.
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21
Add all of the spices to taste.
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22
I used a lot of cracks of black pepper, but Im not sure how much that makes!
