Chicken or Beef Bolognese Recipe

Name: Chicken or Beef Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef; Kosher salt and freshly ground black pepper; 1 medium white onion, (about 2 cups), trimmed and cut into small dice; 2 medium carrots, (about 1 cup), trimmed, peeled, and cut into small dice; 1 medium celery stalk, trimmed and cut into small dice; 4 or 5 garlic cloves, cut into small dice; 2 tablespoons tomato paste; 1 1/2 cups dry white wine; 2 1/2 pounds Roma tomatoes, peeled, seeded, and chopped fine; 3 cups chicken stock, heated; Pinch or minced fresh oregano leaves; Pinch minced fresh thyme leaves; 6 or 7 chopped fresh basil leaves; Pinch red pepper flakes, or to taste; 2 pounds rigatoni, cooked al dente

Servings: persons

5 tablespoons olive oil
2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef
Kosher salt and freshly ground black pepper
1 medium white onion, (about 2 cups), trimmed and cut into small dice
2 medium carrots, (about 1 cup), trimmed, peeled, and cut into small dice
1 medium celery stalk, trimmed and cut into small dice
4 or 5 garlic cloves, cut into small dice
2 tablespoons tomato paste
1 1/2 cups dry white wine
2 1/2 pounds Roma tomatoes, peeled, seeded, and chopped fine
3 cups chicken stock, heated
Pinch or minced fresh oregano leaves
Pinch minced fresh thyme leaves
6 or 7 chopped fresh basil leaves
Pinch red pepper flakes, or to taste
2 pounds rigatoni, cooked al dente

1
In a 10 or 12-inch saute pan, heat 3 tablespoons of the olive oil.
2
Saute the ground chicken or beef until lightly browned, breaking up the pieces as they cook.
3
Season lightly with salt and pepper.
4
Remove the chicken or beef with a slotted spoon and drain in a colander.
5
Set aside until needed.
6
In the same saute pan, heat the remaining 2 tablespoons of olive oil.
7
Over medium heat, saute the onion, carrots and celery until they just start to color, 6 to 8 minutes.
8
Do not brown.
9
Add the garlic, stir in the tomato paste, and cook a few minutes longer.
10
Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated.
11
Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and reserved chicken and season with the oregano, thyme, and a little salt and pepper.
12
Cook until the sauce has thickened slightly, about 30 minutes.
13
If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock.
14
Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste.
15
Serve over rigatoni.

1301

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 tablespoons olive oil, 2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef, Kosher salt and freshly ground black pepper, 1 medium white onion, (about 2 cups), trimmed and cut into small dice, and more.

Yes, Chicken or Beef Bolognese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken or Beef Bolognese

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