Chicken Bolognese Pasta Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe I adapted from a Wolfgang Puck dish I had at Downtown Disney. It tastes sweet because of the carrot, but you can substitute chopped celery for the carrot if you want a more savory sauce. If you make this for a picky eater, chop the veggies in a food processor and they'll barely taste it. It's pretty healthy and it goes great with linguini pasta. Ingredients:
2 tablespoons olive oil |
1 lb ground chicken |
1 cup carrot, finely chopped |
1/2 red onion, finely chopped |
3 garlic cloves |
1/2 cup white wine |
2 cups tomato sauce |
3/4 cup tomato juice |
1/2 cup chicken stock |
1 tablespoon thyme |
1 tablespoon oregano |
Directions:
1. Heat oil in a large skillet on medium heat.
2. Add ground chicken and cook until browned, about 7-8 minutes.
3. Add carrots, onion, and garlic and cook 8-10 minutes on medium-high heat until veggies are soft.
4. Add white wine and cook until evaporated, scraping the bottom of the pan while stirring, about 2 minutes.
5. Add tomato sauce, tomato juice, chicken stock, Thyme, and oregano and stir to combine.
6. Reduce heat and simmer for 10 minutes to thicken sauce.
7. Serve with favorite pasta, I've found that long noodles like linguini or spaghetti work best.
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