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.

A plate of pasta and bolognese sauce garnished with basil.

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Ingredients
Substitutions & Variations
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
More Pasta Recipes
Ground Chicken Bolognese (Rich Tomato Pasta Sauce)
Comments

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.

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.

Ingredients

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.
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.
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.

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

Substitutions & Variations

Ground chicken. If you have another ground meat on hand that needs to be used go for it! I sometimes sub-traditional ground beef or ground turkey. You could also make my Turkey Bolognese recipe or for a red meat option my Short Rib Ragu.
Wine. As I said, this ingredient is optional but if you're looking for a substitute you can use red or white wine vinegar, just reduce the quantity to a ¼ cup. You could also use chicken or vegetable stock.
Milk. For a dairy-free meal use almond milk, coconut milk or oat milk or omit it altogether.

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

Simmering the sauce for an extended period on medium-low heat helps meld the flavors and develop a rich, flavorful sauce.
Always cook your pasta al dente for a firm hold and so it does not fall apart.
Everything from the base to the last sprinkle of salt is important in a chicken bolognese recipe. Build depth by sautéing aromatic vegetables like onions, carrots, and celery which add to the complexity of the dish.

Serving

Serve this rich chicken bolognese over spaghetti topped with freshly grated parmesan and Caesar salad. 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

Chicken bolognese can be stored in the refrigerator for up to 3-4 days. Properly stored in an airtight container or heavy-duty freezer bag, cooked chicken bolognese can last 2 to 3 months in the freezer. Be sure to allow the bolognese to cool completely before transferring it to freezer-safe containers.

To reheat, defrost in the refrigerator overnight or directly in a saucepan over medium-high heat while stirring occasionally.