Chicken Bolognese Sauce
Slow-simmered with fresh ground chicken, diced tomatoes, a few vegetables, and an assortment of dried herbs, this sauce will be one of your new favorite meals.
Ingredients
- 1 Tablespoon Olive Oil
- ¾ cup Diced Onion
- ¾ cup Diced Carrots
- ½ cup Diced Celery
- 1 pound Ground Chicken
- 3 cloves Minced Garlic
- ½ cup Tomato Paste
- ½ cup Red Wine
- 1 cup Chicken Broth
- 1 cup Whole Milk
- 28 ounces Diced Petite Tomatoes
- 1 Bay Leaf
- ½ teaspoon Oregano
- ½ teaspoon Basil
- ½ teaspoon Thyme
- 1 teaspoon Parsley
- ½ teaspoon Red Pepper Flakes
- Salt and Pepper
- 8 ounces Spaghetti
Instructions
- In a large dutch oven, heat the olive oil and cook onion, carrots, celery until they have all softened. About 5 minutes.1 Tablespoon Olive Oil, ¾ cup Diced Carrots, ½ cup Diced Celery, ¾ cup Diced Onion
- Add garlic and ground chicken, and cook, breaking up with a wooden spoon until no pink remains.1 pound Ground Chicken, 3 cloves Minced Garlic
- Add wine and simmer until most of the wine has evaporated. About 10 minutes.½ cup Red Wine
- Add chicken broth, whole milk, tomatoes, tomato paste, bay leaf, and spices.1 cup Chicken Broth, 1 cup Whole Milk, 28 ounces Diced Petite Tomatoes, 1 Bay Leaf, ½ teaspoon Oregano, ½ teaspoon Basil, ½ teaspoon Thyme, 1 teaspoon Parsley, ½ teaspoon Red Pepper Flakes, Salt and Pepper, ½ cup Tomato Paste
- Simmer over medium-low heat for 1 hour.
- Cook spaghetti according to package directions. DO NOT rinse pasta. Drain and add spaghetti to sauce. Toss until the pasta is coated in the sauce. Serve immediately.8 ounces Spaghetti
Notes
- Simmer gently: Keep the heat low so the sauce thickens slowly without scorching. Small bubbles are what you want.
- Don’t skip the milk: It softens the ground chicken and balances the acidity of the tomatoes for a smoother sauce.
- Stir occasionally: Give the sauce a stir every 10–15 minutes so it doesn’t stick to the bottom of the pot.
- Taste at the end: The flavor develops as it simmers, so adjust salt and pepper just before serving.
- Double for the freezer: This sauce freezes well. If you want extra for later, doubling the recipe is an easy win.
Nutrition
Calories: 379kcalCarbohydrates: 49gProtein: 23gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 71mgSodium: 579mgPotassium: 1279mgFiber: 6gSugar: 13gVitamin A: 3458IUVitamin C: 21mgCalcium: 138mgIron: 4mg
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