Chicken Bolognese
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For a healthier and leaner alternative to red meat but still made in authentic Italian fashion, try this Chicken Bolognese. Slow simmered with vegetables, herbs and white wine and finished with fresh basil and heavy cream, this sauce is full of flavor and is sure to become a family favorite.
Before we get to the recipe, here are a few tips for making perfect pasta. Sufficient water is key. For a pound of spaghetti, you need at least 5 quarts of water. Using too little water will result in the pasta sticking together during cooking. Bring the water to a boil, then add 1 tablespoon of salt. Adding salt to boiling water obviously helps flavor the pasta, but there is another reason for adding salt: It increasing the boiling temperature capacity so that the pasta can cook faster for optimal texture. Next add the pasta, stirring occasionally to prevent sticking, until al dente. You may need to test a noodle a couple of times. Perfect pasta should be slightly chewy, never mushy. Do not add oil the water, it will keep the sauce from adhering to the pasta. For the same reason, do not rinse the pasta after draining it. This will get rid of the starch, which helps the sauce stick to the pasta. Only rinse pasta if you’re making a cold pasta dish. Serve immediately with the sauce.
Chicken Bolognese
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 carrot , peeled and chopped
- 1 celery stalk , chopped
- 2 cloves garlic , minced
- 1 lb ground chicken
- 1/2 cup dry white wine
- 30 ounce can crushed tomatoes , imported Italian San Marzano's are the best
- 1 cup strong chicken broth
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil
- Salt and pepper
- 1 pound spaghetti, linguine or fettuccine , cooked according to package instructions
- grated Parmesan cheese for serving
Instructions
- Heat the butter and oil in a large Dutch oven or heavy saucepan over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5-7 minutes. Add the garlic and cook for another minute. Add the chicken and cook, breaking up the pieces, until there is no pink remaining, about 5 minutes. Add the wine, increase the temperature to high, and boil for 2 minutes.Add the tomatoes and their juice, the chicken broth, parsley, rosemary, and thyme and bring to a boil. Reduce the heat to low and simmer for 1 hour, uncovered, until the sauce has slightly thickened. In the last 10 minutes, add the cream, Parmesan cheese, and basil and season with salt and pepper.
- Serve on the cooked pasta with some Parmesan cheese.Note: This sauce tastes even better the next day. It can be made up to 2 days in advance. It freezes well.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
