Last updated on March 9th, 2022 at 06:07 am
Chicken with Bolognese Sauce – This slow-simmered sauce is something you must make and must have in your refrigerator all the time. It uses minimal ingredients and the taste is mind-blowing with or without a bit of dry wine. You can simply boil some pasta and serve pasta bolognese in no time or make a perfect lasagna!
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My family totally loves red sauce pasta; actually anything Italian. One might think we are Italians rather than Indians living in a small town. We could whip some arrabbiata sauce or make gnocchi in no time. But our love for red sauce pasta is undeniable.
Especially my daughter loves it when we slather this bolognese sauce over on top of lasagna sheets, oh yes she likes to help. She is fond of those carrots that sneak up in this sauce because who doesn’t like some sweet carrots right.
My personal favorite to love this sauce is, well, the slow simmering. I am infatuated with the slow simmering of sauces because it is so fascinating how the flavors blend together. Second, this recipe requires zero cheese. We, of course, sprinkle some parmesan on top whenever we feel like it but this sauce doesn’t need cheese to be delicious.
Bolognese sauce is quite different because it combines milk and tomatoes but ends up hitting all the right notes in our palate. The wine is completely optional, I mostly skip it. You can make a small batch of this chicken bolognese whenever you want or make a big batch, divide and store it in the freezer.
Let’s get started…
Chicken with Bolognese Sauce / Chicken Bolognese Sauce Recipe:
What goes into this:
Tomato puree: I like to run fresh Roma Tomatoes through my blender and strain it to get rid of seeds and skin. But you can also use canned skinned whole tomatoes and let them slowly break down in the sauce as it simmers.
Meat: Use storebought mince chicken meat or make your own by grinding together some chicken thighs and chicken breasts. I mostly go with chicken breasts but my husband likes mixed meat. This same recipe can be used to make bolognese with any kind of meat you like.
Vegetables: Onions, garlic, and carrots are what I like to go with. I skip celery because I don’t find it that easy or I am lazy to buy a whole bunch of it and not know what to do with the rest. It doesn’t compromise on the flavor of this sauce if you skip celery.
Flavoring: I am going with simple dries spices like Basil and Mixed Italian herbs. Whenever I find fresh basil I use that instead. You can use bay leaf when the sauce simmers and remove it later.
Stock water/water: Chicken stock water is the best for this chicken with bolognese sauce recipe. But you can use stock cubes or homemade vegetable stock.
Cream: Bolognese sauce actually calls for milk. But I like how luscious the sauce is when using cream. You don’t need a lot of it, just 50-100ml is perfect. And I use only single cream, you don’t need heavy whipping cream for this recipe.
Seasoning: Only salt and black pepper are used here for spice and seasoning. This sauce is a wonder truly. Actually, ensure that you break the black pepper very coarsely.
Serving Suggestions:
- Spaghetti!!!! Just boil 200g of spaghetti pasta and mix it with this chicken with bolognese sauce.
- Next best thing is to use this sauce to layer between lasagna sheets.
- Or you can simple make Bolognese Sloppy Joes with it!
How to store this chicken with bolognese sauce:
This chicken bolognese sauce is very make-ahead friendly. As a matter of fact, you can either store it before adding the meat or after you’ve added the meat. Pour it into an airtight container and freeze it for upto a month. Thaw it overnight and use it. Also, this sauce stays good in the refrigerator for 2 days maximum, not more than that.
Notes:
- Carrot: My daughter likes big pieces of carrots, so I dice them. If you are cooking for a picky eater, chop them into tiny pieces.
- I have skipped celery here, if you like use a medium-sized celery white part.
- Chicken: I usually chop up chicken breast and grind it in the food processor. Ground chicken tends to clump together when you cook it, so once its is cooked split it into tiny bits using a knife or spatula.
- Wine: If not available, use substitute it with water or stock.
- Stock water: Use vegetable stock or chicken stock. If not available, replace with water.
- I like to use some cream for this recipe but traditionally milk is used. If you’d like to use milk, use 150 ml of it.
More recipes you might like:
Homemade Schezwan Sauce Recipe
Simple and super easy Pizza Dough Recipe
Chicken with Bolognese Sauce | Chicken Bolognese Sauce
Ingredients
For the sauce:
- 2 tbsp Olive Oil
- 1 medium Onion , finely minced
- 5 medium Garlic Cloves , finely minced
- 1 small Carrot , 50 g, peeled and chopped*
- 5 cups Tomato Puree , approx. 40 fl. oz or 1.2 litres, see notes*
- 100 ml Dry White wine / cooking wine , (optional)
- 150 ml Homemade Vegetable Stock , or Chicken Stock, (replace with water if not available)
- 1 tsp Salt
- 1 tsp Dried Basil
- 1 tsp Dried Mixed Italian Herbs
- 1 tsp Tomato Ketchup , optional
- 1 tbsp Black Pepper Coarsely ground
- 2-3 tbsp Cream , 50 ml
For the chicken:
- 2 tbsp Olive Oil
- 0.5 lb Ground Chicken , 250-300g would be perfect, see notes*
Instructions
- Place a heavy bottomed saucepan like a Dutch Oven or 3-ply/5-ply stainless steel saucepan on the stove. Pour the olive oil and let it get hot.
- Once the olive oil begins to smoke, add the onions, garlic and carrots all together and sauté it for about 3-4 minutes or until the onions are all translucent.
- Pour the tomato puree in. Top with satl, basil, mixed italian herbs and tomato ketchup. Give it a good mix and bring to boil.
- Next, add the wine (carefully) and stock water to the saucepan. Reduce heat to the lowest and let it simmer for 45-60 minutes. Check the thickness at 45 minutes.
- Now add the cream and ground black pepper and simmer for 10 more minutes. Meanwhile, place a skillet on stove and heat some olive oil. Sauté the ground chicken until cooked.
- Once the cream and pepper has simmered for 10 minutes, add the chicken and cover the saucepan with its lid. Simmer at low heat for 10 minutes.
- Garnish with some fresh basil and serve with boiled pasta!
Notes
- Carrot: My daughter likes big pieces of carrots, so I dice them. If you are cooking for a picky eater, chop them into tiny pieces.
- I have skipped celery here, if you like use a medium-sized celery white part.
- Chicken: I usually chop up chicken breast and grind it in the food processor. Ground chicken tends to clump together when you cook it, so once its is cooked split it into tiny bits using a knife or spatula.
- Wine: If not available, use substitute it with water or stock.
- Stock water: Use vegetable stock or chicken stock. If not available, replace with water.
- I like to use some cream for this recipe but traditionally milk is used. If you’d like to use milk, use 150 ml of it.
Made this? Got doubts? Let me know what you think in the comments below!
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