Chicken with Bolognese Sauce | Chicken Bolognese Sauce
This slow-simmered sauce is something you must make and must have it 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!
Servings 4 people
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.