I love classic Bolognese sauce, but when I want something lighter, faster, and perfect for busy weeknights, this chicken bolognese recipe is my go-to. My ragu meat sauce is made with lean ground chicken instead of beef, but it’s still so cozy, rich, and comforting. This thick, hearty pasta sauce has all the chunky textures and savory tomato flavors I crave!
Ragu Bolognese with Ground Chicken
Pasta with meat sauce is such a simple dinner, but my chicken ragu makes it feel special! I actually find this easier than classic spaghetti and meatballs, while still getting all the same elements. The Bolognese sauce comes together in one pan, then I just spoon it over some spaghetti or tagliatelle!
Because ground chicken is leaner than beef, it’s important to start layering flavor early when making this Bolognese. The onion, carrot, and celery create a classic base, while the wine and tomato paste add depth and balance. It hits all the comfort-food notes without feeling heavy. Some other bonuses: it comes together in about an hour, and it freezes beautifully!
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Use Broth, Not Water!
I use chicken broth instead of water to thin out my bolognese sauce, because it adds depth instead of flattening the final flavor. Even if you need to loosen the sauce at the end, a splash of broth does the job without diluting the richness, which is especially important when working with lean ground chicken.
Chicken Bolognese Recipe
Equipment
- Dutch Oven
Ingredients
- 1 tablespoon olive oil
- ½ large onion (finely chopped)
- 2 medium carrots (finely chopped)
- 2 ribs celery (finely chopped)
- 3 cloves garlic (minced)
- 1 pound ground chicken (*)
- salt and pepper (to taste)
- ½ cup red wine (**)
- ½ teaspoon Italian seasoning
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 15 ounces crushed tomatoes (1 can)
- 16 ounces cooked spaghetti (1 box, for serving***)
Optional Toppings:
- chopped fresh parsley
- grated Parmesan cheese
Instructions
- Heat the oil in a Dutch oven set over medium-high heat. Add in the onion, carrots, celery and garlic and cook for a few minutes until softened.1 tablespoon olive oil, ½ large onion, 2 medium carrots, 2 ribs celery, 3 cloves garlic
- Add in the ground chicken and a dash of salt and pepper, and cook until browned.1 pound ground chicken, salt and pepper
- Add in the red wine, Italian seasoning, and chicken broth, and cook for a few minutes.½ cup red wine, ½ teaspoon Italian seasoning, 1 cup chicken broth
- Stir in the tomato paste and crushed tomatoes.2 tablespoons tomato paste, 15 ounces crushed tomatoes
- Bring to a boil. Then, simmer for 30 minutes uncovered. Stir occasionally. Add more chicken broth if needed.
- Serve the bolognese with spaghetti or your favorite pasta. Finish with a sprinkle of chopped parsley and Parmesan cheese, if desired.16 ounces cooked spaghetti, chopped fresh parsley, grated Parmesan cheese
Notes
- Make sure to properly break up the ground chicken so that it browns all over–this adds tons of flavor to the sauce!
- For a creamy bolognese, stir in ¼ cup of room temp. milk or heavy cream after the wine has reduced, before adding tomatoes.
- If you have time, let the sauce simmer for 45-60 minutes. The longer it cooks, the deeper the flavor.
- If the sauce is too thin, simmer for longer. If it gets too thick, add a splash of chicken broth.
- Taste and adjust salt, pepper, and sweetness at the end. If it tastes acidic, add a pinch of sugar or a small splash of balsamic vinegar.
- It’s easy to quickly boil some pasta while the sauce simmers.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Bolognese Step by Step
Prep: Gather up all of the ingredients needed to make this chicken ragu recipe. Finely chop the onion, carrots, and celery, and mince the garlic.
Soften the Veggies: Heat 1 tablespoon of olive oil in a Dutch oven set over medium-high heat. Add in ½ of a finely chopped large onion, 2 finely chopped medium carrots, 2 finely chopped ribs of celery, and 3 minced cloves of garlic. Cook until softened, about 3-5 minutes. This is known as a mirepoix, and it adds flavorful depth and texture to the sauce.
Brown the Chicken: Add in 1 pound of ground chicken and a dash of salt and pepper (to taste). Break the chicken up well and cook without stirring for 5-7 minutes so it can brown and develop flavor. You don’t need to fully cook the chicken through at this point, as it will finish cooking while the sauce simmers.
Add the Wine and Broth: Add in ½ cup of red wine, ½ teaspoon of Italian seasoning, and 1 cup of chicken broth, scrape the bottom of the pot with a wooden spoon to lift up any browned/stuck on bits (fond), and cook for a 3-5 minutes, until some of the liquid has absorbed. Wine adds acidity and depth, and helps brighten the tomatoes, so don’t skip it. Use my suggested substitution above for an alcohol-free version.
Stir in the Tomatoes: Stir in 2 tablespoons of tomato paste and 15 ounces (1 can) of crushed tomatoes. Tomato paste is concentrated, so it deepens the tomato flavor, thickens the sauce, and adds a subtle sweetness and umami richness.
Simmer the Sauce: Bring the sauce to a boil. Then, lower the heat and simmer for 30 minutes (or up to 60 minutes for deeper flavor) uncovered. Stir occasionally to prevent burning. Add more chicken broth as needed if the sauce looks too thick. While the sauce simmers, cook 16 ounces (1 box) of spaghetti to al dente according to the package, about 8-12 minutes. Taste and adjust the sauce seasonings as needed—if it tastes flat, it likely needs more simmer time or a splash of broth.
Garnish and Serve: Serve your chicken bolognese over cooked spaghetti, and finish with a sprinkle of chopped parsley and Parmesan cheese, if desired.
How to Store, Freeze, and Reheat
Store leftover chicken bolognese pasta in an airtight container in the refrigerator for up to 3 days. I recommend freezing the Bolognese sauce on its own in an airtight container or zip-top bag for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through. Cook up some fresh pasta to serve.
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