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Chicken Bolognese

A slow cooked Italian style sauce made of ground chicken, onion, celery, carrots, white wine, and milk.
Chicken Bolognese

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Servings: 4
Total Time: 2 hours
Recipe by: Frankie


1 TBSP olive oil
1 large yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
1 rib of celery, finely chopped
1 pound ground chicken (preferably thighs)
1/2 cup dry white wine
4 TBSP tomato paste
1/4 tsp crushed red pepper
salt & pepper
1 cup chicken stock
9 ounces tagliatelle or other ribbon pasta
freshly grated Parmesan cheese for serving


1. Heat the oil in a dutch oven over medium heat. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, about 4 minutes.

2. Add the chicken to the pot and cook, breaking up the chicken as it cooks, about 4 minutes.

3. Pour in the white wine and cook, stirring occasionally, until wine has evaporated, about 6 minutes.

4. Add the tomato paste, crushed red pepper, 1 tsp salt, and 1/4 tsp pepper and cook while stirring, about 1 minute. Pour in the chicken stock and milk and bring to a boil.

5. Reduce the heat to low. Cover the pot and simmer over low heat, stirring occasionally, for 1 hour.

6. Take the lid off the pot and increase heat to medium. Continue to cook uncovered over medium heat while you cook the pasta or until the sauce thickens. Bring a pot of water to a boil, cook and drain the pasta.

7. Season the Bolognese with salt & pepper to taste. Serve the Bolognese over pasta and topped with freshly grated Parmesan cheese.

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