Chicken Bolognese Recipe

Ingredients

• 1 pound pasta (I used spaghetti, but any shape of pasta would work)
• 2 tablespoons olive oil
• 1 yellow onion (chopped (about a cup))
• 2 medium carrots (cut into small pieces (about a cup))
• 1 pound ground chicken
• 2 tablespoons tomato paste
• 2 cloves of garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves (chopped)
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1 15 oz can diced tomatoes
• 1 cup chicken stock
• 1/2 cup dry white wine* (optional)
• 2 bay leaves
• 1/2 cup fresh basil leaves
• 1 cup shredded parmesan cheese (optional)

Instructions

1. 1

   Boil the pasta: Fill a large pot with water and sprinkle it liberally with kosher salt. Add the pasta and cook it according to the package instructions until al dente. Drain and set aside.

2. 2

   Saute the veggies: Heat olive oil in a large skillet over medium-high heat. Add onion and carrots and cook, stirring frequently, until carrots are tender, 9-10 minutes.

3. 3

   Cook the chicken: Add the chicken and cook, breaking the chunks with a wooden spoon until the meat is no longer pink.

4. 4

   Add tomato paste: Add the tomato paste and cook, stirring constantly, for about a minute.

5. 5

   Stir in the spices: Stir in the garlic, dried oregano, thyme, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds to a minute.

6. 6

   Add additional ingredients: Add the diced tomatoes, chicken stock, wine (if using), and bay leaf. Put the lid on, bring it to a boil and let it simmer for about 10-15 minutes. It should be slightly thickened.

7. 7

   Add the pasta: Remove the bay leaves and add the drained pasta to the bolognese sauce. Give it a gentle toss to make sure that the pasta is coated evenly with the sauce.

8. 8

   Serve: Sprinkle it with parmesan cheese (if using) and torn fresh basil leaves. Taste for seasoning and add in if necessary before serving.