Chicken Bolognese
A leaner alternative to beef, this Chicken Bolognese is made in authentic Italian fashion and is sure to become a family favorite!
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.
Tried this recipe?Let us know how it was!