Bolognese with Chicken
Here is a simple meat sauce using chicken rather than ground beef. I use ground chicken thigh meat instead of breast meat. It has more flavor and won’t dry out like ground white meat chicken will. In this photograph you see our friend Stephanie enjoying the spaghetti. Also, what look like meatballs in the background of the first picture are actually arancine, fried balls of risotto. I will post the arancine recipe when I get around to a second installment of Italian Week.
- 2 T. olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 1 lb. ground dark meat chicken
- 2 cloves of garlic, minced
- 1/2 C. fresh parsley, chopped
- 1 15 oz. can of tomato sauce, I use Hunts for a clean, basic tomato sauce
- 1/2 t. fennel seeds
- 1/4 t. red pepper flakes
- 1 t. salt
- 1/2 t. pepper
- 1 lb. cooked pasta, I used spaghetti
Heat the oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until the onions begin to soften.
Add the chicken. I use my potato masher to break up the ground chicken into smaller pieces.
Cook and stir until the chicken in crumbled and beginning to brown. Add the garlic and parsley.
Add the tomato sauce, the fennel seed, red pepper flakes, salt and pepper and stir to combine. Bring to a boil, lower the heat and simmer with the lid off until the mixture begins to thicken. This takes about 40 minutes. The sauce can be used right away or allowed to simmer further. If you cover it, keep in mind that the condensation will thin the sauce and you may need to reduce it a bit by bringing it back up to a boil for a few minutes. Cook pasta according to package directions. Toss the pasta with the sauce and serve! This can easily be doubled for a larger group, or better yet, freeze half of it and have another dinner on hand when you need it.