Ground Chicken Bolognese (Rich Tomato Pasta Sauce)

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Ground Chicken Bolognese (Rich Tomato Pasta Sauce)

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.

Prep Time15

Cook Time30

Total Time50

Course: Dinner

Cuisine: American, Italian

Servings: Servings

Calories: 226.81kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Garlic press
Dutch Oven

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
½ teaspoon salt
3 tablespoons tomato paste
1 pound ground chicken
½ cup dry white or red wine optional
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 (28 ounce) can tomato puree
¾ cup plain unsweetened milk

Instructions

Heat olive oil & butter in a large pot over medium-high heat. Add the onion, celery, garlic and salt and saute for 5 minutes while stirring occasionally.
2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 yellow onion, 2 carrots, 2 celery stalks, 3-4 garlic cloves, ½ teaspoon salt
Add in the tomato paste and brown for a few minutes.
3 tablespoons tomato paste
Add the ground chicken and crumble for 5 minutes.
1 pound ground chicken
Pour in the wine (if using), deglaze the bottom of the pot & allow to cook for 5 minutes. Add in the can of tomato puree, black pepper and Italian seasoning.
½ cup dry white or red wine, 1 teaspoon Italian seasoning, ½ teaspoon black pepper, 1 (28 ounce) can tomato puree
Bring the sauce to a boil, cover, then turn down the heat to medium-low and simmer for 20 minutes. Pour in the milk and stir.
¾ cup plain unsweetened milk
Season with more salt to taste.
Serve with spaghetti and top with parmesan cheese, if desired

Video

Notes

Brown the tomato paste until it darkens and smells toasted. This is what builds the sauce's depth in only 20 minutes of simmering.
Simmer on medium-low, not high, so the flavors have time to meld.
Watching sodium? Use low-sodium chicken broth in place of the wine, and taste before adding extra salt.
Dairy-free? Swap the milk for almond, coconut, or oat milk, or leave it out.
The sauce may look slightly separated after freezing, a good stir while it reheats brings it back together.

Nutrition