Recipe - Tagliatelle With Capon Ragu

1 Whole chicken, 3One half to 4
pounds
4 tablespoon Butter
1 md Onion, finely chopped
1 Rib celery, finely chopped
2 Cloves garlic, thinly cut or sliced up
2 cup Dry white wine
1 cup Basic tomato sauce
1 cup Chicken stock, from first
step below
1 tablespoon Fresh thyme leaves, chopped
1 Recipe green pasta, rolled
to thinnest setting and cut
into 3/4inch ribbons

Boil whole chicken 1 hour until very tender and allow to cool. Remove skin
and discard. Remove all meat and pull apart to thin shreds. Reduce broth to
1 cup.

In a 6quart saucepan, heat butter until foam subsides. Add onion, celery
and garlic and cook over medium heat until soft and golden brown. Add wine,
tomato sauce and chicken stock and bring to a boil. Add shredded chicken
meat and thyme and return to boil. Lower heat and simmer 1 hour until
thick. Set aside.

Bring 6 quarts water to boil and add 2 tablespoons salt. Drop pasta in
water and cook until al dente. Drain well and toss into pan with sauce.
Toss gently over medium heat until dressed and serve.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #507 by Sue suechef@sover.net on Mar 09,
1997.