Name: Ground Chicken Bolognese (Rich Tomato Pasta Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon butter; 1 yellow onion (minced); 2 carrots (minced); 2 celery stalks (minced); 3-4 garlic cloves; 1/2 teaspoon salt; 3 tablespoons tomato paste; 1 pound ground chicken; 1/2 cup dry white or red wine (optional); 1 teaspoon Italian seasoning; 1/2 teaspoon black pepper; 1 (28 ounce) can tomato puree; 3/4 cup plain unsweetened milk

Ground chicken bolognese is the weeknight pasta sauce I reach for when I want something hearty and satisfying without spending all night at the stove. Lean ground chicken simmers with mirepoix, tomato puree, and a splash of white wine into a rich, deeply flavorful sauce that tastes as if it took far longer than it did, ready in about 50 minutes from start to finish.

A plate of pasta and bolognese sauce garnished with basil.

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The Sauce Tastes Like It Simmered All Day
Ingredients & Substitutions
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
More Pasta Recipes
Ground Chicken Bolognese (Rich Tomato Pasta Sauce)
Comments

The Sauce Tastes Like It Simmered All Day

I make this classic bolognese sauce at least once a month because it's so easy and I love storing some in the freezer for lunches and quick dinners. Life gets busy, and I can throw some pasta in a pot of water and defrost this flavorful sauce for a quick and nourishing meal. It's also the dinner I turn to most as September rolls in and I want something warm on the table without an all-afternoon simmer.

A traditional bolognese sauce is rich and hearty, keeping you full and satisfied. This ground chicken bolognese is a great way to add in extra veggies without compromising the flavor. This is a recipe even those picky eaters will enjoy.

Traditional bolognese gets its depth from hours of low, slow simmering. This one builds that depth in the pan instead. Browning the tomato paste for those first few minutes in step 2, until it darkens and smells toasted rather than raw, is what gives this sauce most of its richness. Skip that step and simmer straight from raw tomato paste, and the sauce comes out noticeably thinner even after the full 20 minutes.

This isn't the same recipe as Gnocchi Bolognese, which uses a heartier beef-and-pork sauce over pillowy potato gnocchi. That's the one for a more indulgent night. This chicken version is the lighter, faster one, built for spaghetti or any long noodle. If you want the same fast approach with a different protein, Turkey Bolognese uses the same method and is naturally dairy-free.

Ingredients & Substitutions

Mirepoix. A mix of chopped onions, carrots and celery. It's typically two parts onion, one part carrots and one part celery. You can buy pre-packaged mirepoix or cut the veggies yourself.
Italian Seasoning. A mix of dried basil, oregano, rosemary, thyme, sage, garlic powder, and onion powder. Use fresh herbs if you have them on hand.
Tomato Paste. Adds rich tomato flavor and enhances the sauce's taste.
Ground Chicken. I recommend looking for packages that say "ground chicken" and not "ground chicken breasts" for more flavor. If you have another ground meat on hand that needs to be used go for it! I love a more traditional bolognese. You could also make my Turkey Bolognese recipe or for a red meat option my Short Rib Ragu.
White wine. Wine adds depth and richness to the bolognese recipe while also balancing the acidity of the tomatoes. This is optional, but I recommend using it for flavor. If you're looking for a substitute, you can use red or white wine vinegar; just reduce the quantity to ¼ cup. You could also use chicken or vegetable stock.
Canned Tomato Puree. Tomato puree provides a concentrated tomato flavor to the sauce as well as adding body, texture, and liquid needed to form the sauce. I like San Marzano tomatoes.
Milk (optional): Adds creaminess, balances acidity, and brings sweetness. Whole milk is ideal. For a dairy-free meal use almond milk, coconut milk or oat milk or omit it altogether.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Step 1: In a large pot, heat olive oil and butter over medium-high heat. Add the onions, carrots, celery, fresh garlic cloves and salt. Sauté for 5 minutes while stirring occasionally. Add in the tomato paste and allow to brown for a few minutes.

Step 2: Add the ground chicken, crumble and brown for 5 minutes. Pour in the wine to deglaze the pan, scrape the bottom with a wooden spoon and cook for another 5 minutes.

Step 3: Add the tomato puree, black pepper and Italian seasoning. Bring to a boil, cover, turn the heat down to medium-low heat and simmer for 20 minutes.

Chicken bolognese sauce in a Dutch oven.

Step 4: Pour in the milk and stir. Season with salt and black pepper to taste. Serve over your favorite pasta, topped with parmesan cheese and enjoy!

Sarah's Top Tips

Simmer low and slow. Simmering the sauce for an extended period on medium-low heat helps meld the flavors and develop a rich, flavorful sauce. Rush this over higher heat and the sauce won't have time to come together, so keep it at medium-low for the full 20 minutes.
Build depth by sautéing aromatic vegetables like onions, carrots, and celery, which add to the complexity of the dish. Give them the full 5 minutes until they're soft and fragrant before adding the tomato paste. That base does more of the flavor work than the simmer time after it.

Serving

Serve this rich chicken bolognese over spaghetti topped with freshly grated parmesan, and cook your pasta al dente so it holds its shape under all that sauce instead of turning mushy.

For a lighter side, Spinach and Arugula Salad is a good pairing. The peppery greens cut through the richness of the sauce so the meal doesn't feel heavy. Warm, crusty bread is the other classic here, good for mopping up whatever sauce is left in the bowl once the pasta's gone.

Pair with a glass of dry red or white wine and enjoy the depth and warmth this recipe will bring you. Perfect for a date night on a chilly evening or to feed a crowd at your next dinner party.

Storage & Reheating

Fridge: Chicken bolognese can be stored in the refrigerator for up to 3-4 days.

Freezer: Properly stored in an airtight container or heavy-duty freezer bag, cooked chicken bolognese can last 2-3 months in the freezer. Be sure to allow the bolognese to cool completely before transferring it to freezer-safe containers. The sauce has milk in it, so it may look a little separated once thawed. A good stir while it reheats brings it back together.

Reheating: To reheat, defrost in the refrigerator overnight or directly in a saucepan over medium-high heat while stirring occasionally. In the microwave, heat in 1-minute bursts, stirring between each.