Spaghetti with Chicken Bolognese

Heat the butter and oil in a large saucepan over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5-7 minutes. Add the garlic and cook for another minute.

Add the chicken and cook, breaking up the pieces, until there is no pink remaining, about 5 minutes. Add the wine, increase the temperature to high, and boil for 2 minutes.

Add the tomatoes and their juice, chicken broth, parsley, rosemary, and thyme and bring to a boil. Reduce the heat to low and simmer for 1 hour, uncovered, until the sauce has slightly thickened. In the last 10 minutes, add the cream, Parmesan cheese, and basil and season with salt and pepper.

Serve on top of the cooked spaghetti and garnish with Parmesan cheese.

Note: This sauce tastes even better the next day. It can be made up to 2 days in advance. It freezes well.