Tagliatelle With Capon Ragu Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
760
FAT
150%
CHOL
104%
SOD
22%

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Ingredients for 4 servings

2 cups dry white wine

1 cup basic tomato sauce, recipe follows

4 tablespoons butter

1 tablespoon chopped fresh thyme leaves

1 whole chicken, 31/2 to 4 pounds, giblets and liver set aside for other use

1 medium onion, finely chopped

1 rib celery, finely chopped

1 cup chicken stock, from first step below

1 recipe green pasta, recipe follows, rolled to thinnest setting and cut into 3/4inch ribbons

2 cloves garlic, thinly sliced

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