Chicken Bolognese

There isn't much to say about this recipe. It was really tasty and quick to make for a week-night dinner. I'm not convinced it's actually a bolognese, but I don't want to doubt Wolfgang Puck. My understanding is that a bolognese is a rich, thick meat sauce (usually made with a combination of beef, veal, and pork) with a bit of cream and usually a tiny hint of cinnamon. Have I been wrong all these years? Or am I right and Wolfgang is taking liberties with his recipe titles? You should make it and then decide for yourself.

Chicken Bolognese 
Recipe by Wolfgang Puck, adapted
Serves 4
Cook Time - 20 min
Prep Time - 40 min

INGREDIENTS
2 TBSP olive oil
1/2 lb ground chicken
1/2 cup onion, finely chopped
4 cloves garlic, minced
1/2 cup shredded carrots
1/2 cup finely chopped celery
1 TBSP fresh thyme leaves
pinch red pepper flakes
salt & pepper, to taste
1/2 cup dry white wine
2 cups tomato sauce
1/2 cup tomato juice
1/2 cup grated Parmesan cheese, plus more for garnish
1/4 cup chopped fresh parsley
1 lb penne pasta

DIRECTIONS
Heat olive oil in a large pan over medium high heat. Add the ground chicken and cook until browned, stirring occasionally; about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and red pepper flakes, and cook about 5-8 minutes, or until veggies are soft.

Deglae the pan with the wine and scrape up the brown bits from the bottom of the pan. Cook until the wine is almost completely evaporated.

Add the tomato sauce and tomato juice and simmer about 20 minutes, until the sauce has a thick consistency. Season with salt & pepper, to taste.

While the sauce is cooking , cook the penne to al dente. Drain and set aside. If necessary, add a few TBSP of the starchy cooking water to the sauce (I didn't do this). Add the pasta to the sauce. Top the pasta with the Parmesan cheese and toss until well combined. Garnish with parsley leaves and additional Parmesan cheese, if desired.