Summertime Bolognese – q.b. Cucina

Ingredients

• 3 tablespoons olive oil, or more if needed
• 1 medium yellow onion, finely diced (about 2 cups)
• 2 stalks of celery, thinly sliced (about 1½ cups)
• 2 large or 3 small peeled carrots, finely diced (about ¾ cup)
• 2 zucchini, cut into half-moons (about 2 ½ cups)
• 2 cups cherry tomatoes, halved
• 1 fresh ear of white or yellow corn, off the cob, or 1 cup frozen corn
• 1 cup fresh or frozen peas
• 3 cloves garlic, minced
• 1 pound ground chicken
• 1½ teaspoons fine sea salt
• Freshly cracked black pepper, to taste
• ½ cup white wine (I like Pinot Grigio and don’t forget to pour yourself a glass!)
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can of crushed tomatoes
• 2½ teaspoons fennel seed
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flake (optional)
• 1 Parmesan rind (optional)
• 5 large basil leaves, sliced chiffonade-style or torn
• 4 sprigs of fresh oregano leaves
• Freshly grated Parmesan, to finish
• Fresh pea flowers and tendrils, to finish (optional)
• 1 pound rigatoni pasta, fresh or dried (see our homemade rigatoni recipe)