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chicken bolognese
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Chicken Bolognese Recipe

A cozy, rich bolognese sauce made with lean ground chicken, tomatoes, and simmered veggies. Using chicken creates a lighter twist on classic ragu meat sauce. Ready in 1 hour but tastes like it cooked all day!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: Italian
Servings: 4 bowls
Calories: 475kcal
Author: Becky Hardin

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
    sauteeing mirepoix in a dutch oven with a wooden spoon.
  • Add in the ground chicken and a dash of salt and pepper, and cook until browned.
    1 pound ground chicken, salt and pepper
    cooking ground chicken and mirepoix in a dutch oven with a wooden spoon.
  • 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
    pouring chicken broth over seasoned ground chicken and vegetables in a dutch oven.
  • Stir in the tomato paste and crushed tomatoes.
    2 tablespoons tomato paste, 15 ounces crushed tomatoes
    stirring tomatoes and tomato paste into cooked ground chicken and veggies in a dutch oven.
  • Bring to a boil. Then, simmer for 30 minutes uncovered. Stir occasionally. Add more chicken broth if needed.
    chicken bolognese sauce in a dutch oven.
  • 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
    overhead view of a bowl of chicken bolognese pasta with a fork.

Notes

*This sauce still works great with ground beef or pork!
**I recommend a dry, light-to-medium-bodied wine, like Pinot Noir, Chianti, or Merlot. Use a mid-priced wine you enjoy drinking. For an alcohol-free version, use ½ cup chicken broth + 1 tablespoon balsamic or red wine vinegar.
***Spaghetti, tagliatelle, bucatini, and other long pastas work great for a heavy sauce like this. But penne and short pastas work too!
Tips:
  • 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.
Storage: Store chicken bolognese in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1bowl | Calories: 475kcal | Carbohydrates: 52g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 340mg | Potassium: 1312mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5541IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 5mg