CHICKEN BOLOGNESE RECIPES

BOLOGNESE RECIPES | BBC GOOD FOOD

Bolognese recipes | BBC Good Food image

Bring on the Bolognese! This delicious Italian sauce is highly versatile and can be served, not only on spaghetti, but in pasta bakes and even tacos.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHICKEN BOLOGNESE RECIPE | KATIE LEE BIEGEL | FOOD NETWORK

Chicken Bolognese Recipe | Katie Lee Biegel | Food Network image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 1 hours 40 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 pound ground chicken breast or a mix of dark and white ground chicken
1 large carrot, finely chopped
1/2 onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon Italian seasoning
1 bay leaf
One 6-ounce can tomato paste
1/2 cup dry white wine
1/2 cup evaporated milk
Two 8-ounce (or one 16-ounce) cans tomato sauce
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 pound rigatoni
2 tablespoons chopped fresh parsley
Grated Parmesan, for serving

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan.

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