¼ cup olive oil
3 cups yellow onions, small diced
1½ cups carrots, peeled and small diced
3-4 garlic cloves, minced
2 pounds ground chicken
salt and pepper, to taste
½ cup white wine
2 tablespoons tomato paste
½ cup whole milk
2 28-ounce cans, crushed tomatoes
1 teaspoon dried oregano
Combine oil and onion in a large pot over medium heat. Cook and stir the onion until it has become translucent, then add the carrots, cook for about 2 minutes, stirring vegetables to coat them well. Add the garlic and cook for 1 minute.
Add ground chicken, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the chicken has lost its raw color. Add the tomato paste and cook until it’s a dark red color.
Add the wine and let it simmer gently, stirring frequently, until it has bubbled away completely.
Add the milk, let it simmer until it has evaporated, then add the tomatoes and oregano, stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 1 hour or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
My favorite way to eat this is over shredded lettuce with a spoonful of ricotta and grated parmesan cheese on the top. Serve over pasta with grated parmesan cheese for the kids.