Chicken Bolognese
This easy Chicken Bolognese delivers classic, slow-simmered flavor in less time, made with ground chicken in a rich, meaty tomato sauce. Simmer it in a Dutch oven for a lighter, weeknight-friendly pasta sauce that’s every bit as cozy as the original.
Servings: 8
Calories: 289kcal
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 2 pounds 93% to 96% lean ground chicken not ground chicken breast
- ½ teaspoon salt or to taste
- ¾ cup finely diced carrot from 1 small carrot
- ¾ cup finely diced yellow onion
- 1 medium rib celery diced
- ¼ cup finely chopped Italian parsley
- 2 cloves garlic minced
- 6 ounces tomato paste
- 1 teaspoon fennel seed lightly crushed between your fingers
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper or to taste
- 1 cup medium to full-bodied red wine like cabernet sauvignon, pinot noir, or merlot
- 1 cup low sodium beef or chicken broth
- 28 ounce can whole San Marzano tomatoes undrained
- 1 cup whole milk
- Parmesan cheese grated (for serving)
Instructions
- Heat 1 tablespoon oil in a Dutch oven over MEDIUM-HIGH heat, add the chicken, season with ½ teaspoon salt, and cook, stirring to break it up, until crumbled and cooked through. Transfer to a plate and set aside. (chicken ends up a little chunker than beef and that’s fine).
- Add the remaining oil to the empty pan and set it over MEDIUM heat. Add the carrot, onion, celery, and parsley, and cook, stirring frequently, until the vegetables are softened, about 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Return the cooked meat to the pan, add the tomato paste, fennel seed, oregano, thyme, and pepper, to taste. Cook, stirring, until the tomato paste and spices are well incorporated. Add the wine and beef or chicken broth and increase the heat to bring it to a simmer. Once bubbling, reduce the heat to LOW and allow the mixture to simmer for about 5 minutes to reduce the wine a bit.
- Add the tomatoes and milk and bring to a low boil over MEDIUM-HIGH heat, then reduce to MEDIUM-LOW and simmer, uncovered, for 15 to 20 minutes, until slightly thickened. The tomatoes will soften as they cook, so stir frequently, smashing them against the side of the pan with the spoon to help them break down.
- Taste and season with additional salt and pepper, if desired.
Notes
Storage
The recipe makes about 8 servings (or 6 generous portions with leftovers), so you’ll likely have extra for an easy lunch later in the week.
Refrigerate: Once cooled, transfer it to an airtight container and refrigerate it for up to 4 days. Reheat it gently on the stovetop over low heat, adding a splash of broth or water if it’s thickened too much.
Freeze: Store it in airtight containers or freezer bags for up to 3 months, then thaw it overnight in the refrigerator before reheating. I like to portion it into smaller containers so I can pull out just what I need for a quick weeknight meal.
Gluten-Free Note: This sauce is naturally gluten-free. Use regular red wine (not cooking wine) and double-check broth and tomato paste labels. Avoid cross-contact if serving alongside pasta.
Nutrition
Calories: 289kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 606mg | Potassium: 1234mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2686IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 3mg