Use ground chicken to make a healthier chicken Bolognese. Start by sautéing ingredients in layers to bring out their flavors, then simmer low and slow on the stovetop to build depth. Finish cooking the pappardelle noodles right in the sauce for perfect texture and flavor.
Heat a dutch oven or large soup pot over medium high heat. Add the butter and oil and heat until the butter melts, then foams. Break the chicken into chunks, add to the potk, and season with salt and pepper. Use a wood spoon to break up the chicken into small pieces. Continue to saute, stirring occasionally, until the chicken is no longer pink.
Add the onion, carrot, and celery and toss to combine with the chicken. Saute, stirring occasionally, until the vegetables are softened, 6-7 minutes. Add the garlic and cook 1 minute more.
Pour in the wine to deglaze the pot. Continue cooking, stirring occasionally, until the wine has been completely absorbed, about 5 minutes.
Add the tomato paste; stir constantly for 1-2 minutes to remove the canned flavor and to fully incorporate into the chicken and vegetable mixture.
Add the tomatoes and whole milk, then season with the nutmeg. Stir until well combined. Place the bay leaf on top.
Bring the sauce to a boil, then reduce to low heat. Simmer, uncovered, for 45 minutes to 1 hour, depending on your preference for consistency. Stir occasionally to prevent scalding the bottom of the pot. Taste for seasoning, and adjust with salt and pepper as needed.
In the last 20 minutes, bring a large pot of water to a boil and season with 1 tablespoon kosher salt. Add the pappardelle noodles and cook 1 minute below al dente. Reserve 1 cup pasta water, then drain.
Add the cooked noodles to the sauce, along with ¼ cup pasta water. Toss the noodles and the bolognese until well combined, and simmer 2-3 minutes more, or until the noodles are cooked through and tender. If the sauce is too thick, add more pasta water in quarter cup increments.
Serve right away, garnished with grated parmesan cheese and chopped basil. Enjoy!