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Top view of chicken bolognese in a plate

Chicken Bolognese

Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 6
Calories 357kcal

Ingredients

  • 1 Yellow Onions medium, quartered
  • 1 Carrots peeled and cut into 4 pieces
  • 1 Celery Stalk cut into 4 pieces
  • 2 Tablespoons Olive Oil
  • 1 Lb Ground Chicken
  • 4 Oz Pancetta
  • 1 Cup Dry White Wine
  • 1/3 Cup Tomato Paste
  • 2 Cups Chicken Broth
  • 1/2 Cup Heavy Cream
  • 1/2 teaspoon Kosher Salt
  • 1 Bay Leaf
US Customary - Metric

Instructions

  • Add quartered yellow onion (1 medium), carrot (1 cut into 4 pieces) and celery (1 cut into 4 pieces) to a food processor.
  • Pulse using 1 second intervals until finely chopped (see photo above).
  • Add olive oil (2 tablespoons) to a large saucepan along with ground chicken (1 Lb).
  • Cook over medium heat until browned, breaking up with the back of a wooden spoon as you cook.
  • Set browned chicken aside on a paper towel lined plate, and carefully wipe the saucepan with a paper towel.
  • Add pancetta (4 Oz) to your saucepan and cook until crispy, about 6-8 minutes.
  • Add finely chopped veggies to saucepan with the pancetta, and cook until softened, about 8 minutes.
  • Add dry white wine (1 cup) to your saucepan.
  • Use your wooden spoon to scrape up any brown bits that have accumulated on the bottom of the saucepan while cooking.
  • Stir until wine has evaporated, and the pan is almost dry — should take about 10 minutes.
  • Add tomato paste (1/3 cup) to the saucepan, and stir around until the tomato paste begins to brown — about 5 minutes.
  • Add ground chicken back to the saucepan, along with the chicken broth (2 cups), heavy cream (1/2 cup), salt (1/2 teaspoon) and bay leaf (1).
  • Reduce the heat to a GENTLE simmer. You want to cook the bolognese low and slow — it should release gentle bubbles. Cook this way for about 1 ½ hours. You’ll know it’s done when it has the texture of a sloppy joe mixture. At this point the meat should be tender and a lot of the liquid should have evaporated.**
  • Remove the bay leaf.
  • Meanwhile, cook your noodles*** per the package instructions.
  • Serve bolognese over your noodles with freshly grated parmesan, chopped basil, and enjoy!

Notes

  • Recipe inspired from Epicurious Best Bolognese recipe.
  • If the liquid evaporates before the 1 ½ hour mark, the heat was too high. You can add additional chicken broth, but keep in mind, the meat may not be as tender. If after 1 ½ hours, the bolognese is still liquidy, the heat was too low — you can continue to cook until it reaches your desired consistency.
  • I served this dish over spiralized carrot noodles to save carbs. You can serve it over your pasta of choice, or veggies if you’re on a low carb eating plan.
  • Nutritional information is for the sauce only. The serving sizes will vary with the amount of liquid you cook out of the sauce — the most accurate way to calculate the nutritional information is by dividing the bolognese into 6 servings. This nutritional information is based on 1 serving if you divide it into 6 servings:

Nutrition

Calories: 357kcal | Total Carbohydrates: 7g | Protein: 17g | Fat: 25g | Sodium: 594mg | Fiber: 1g | Sugar: 3g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com