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Ingredients

• 1/2 cup extra-virgin olive oil (EVOO)
• 3 pounds ground chicken
• Salt and pepper
• 2 onions, chopped
• 2 carrots, peeled and grated
• 1 bay leaf
• 1/3 cup balsamic vinegar
• 4 jarred roasted red peppers
• 4 to 5 sprigs thyme
• 2 tablespoons chili powder (a couple palmfuls)
• 2 teaspoons sweet smoked paprika (2/3 palmful)
• 1/4 teaspoon ground allspice (eyeball it)
• One 32-ounce container (4 cups) chicken broth
• 1/3 pound pancetta, sliced 1/8 inch thick and finely chopped
• 3 tablespoons butter, cut into pieces
• 1 loaf crusty bread (about 1 pound), cut into 1-inch squares
• 6 large cloves garlic, crushed
• 1 cup freshly grated pecorino-romano cheese
• 3 tablespoons finely chopped fresh rosemary

Description

This Is A Great Dish For A Crowd. Pass Me A Peroni!

Rachael Ray Magazine