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5.0 from 6 votes

Quick Ground Chicken Bolognese Sauce

🍝❤️🙌🏻 Just as comforting as what Nonna used to make, but so much LEANER and FASTER! Made with ground chicken, ready in 45 minutes, and the INCREDIBLE flavor of this easy bolognese recipe gives classic bolognese a run for its money! Make a big batch now and freeze some for later!

Prep Time
5 mins
Cook Time
5 mins
Servings: 6
Calories: 209 kcal
Course: Condiments , Dinner
Cuisine: Italian

Ingredients

  • 1 small yellow onion peeled and quartered
  • 1 carrot peeled and diced into large chunks,
  • 1 stalk celery diced into large chunks
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground chicken ground turkey may be substituted
  • 2 to 3 cloves garlic fined minced
  • 1 teaspoon kosher salt plus more to taste if desired
  • 1 teaspoon black pepper or to taste
  • 1 teaspoon Italian seasoning or to taste
  • ½ cup red wine (such as cabernet sauvignon, merlot, pinot noir; dry white wine or chicken broth may be substituted but I recommend using red wine)
  • 3 tablespoons tomato paste
  • 28 ounces crushed tomatoes (San Marzano highly recommended)

Instructions

    Cup of Yum
  1. Peel the onions and carrots, and roughly chop them and the celery stalk. Tip - Just a very coarse, rough chop is ok because your food processor/blender are going to do the work.
  2. Add the vegetables to the canister of your appliance, seal, and pulse for about 30 seconds to a minute, or until the vegetables are finely minced but still have a bit of texture. Tip - You do NOT want this silky smooth like a baby food puree. It should retain some chunky bits and texture, so don't get carried away.
  3. To a large skillet, add the olive oil, pour the vegetable mixture over the top, and cook over medium-high heat for about 5 to 7 minutes, or until the vegetables are very soft and tender. Stir very frequently.
  4. Add the chicken, and cook for about 5 minutes, or until the chicken is cooked through. Crumble, toss, and stir as the chicken cooks to ensure even cooking and browning. Tip - At any time during cooking if the mixture seems very dry, drizzle in a bit of olive oil, as desired.
  5. Add the garlic, salt, pepper, Italian seasoning, stir to combine, and cook for about 1 minute, or until fragrant. Stir constantly.
  6. Add the red wine, tomato paste, stir to combine, and bring to a gentle simmer.
  7. After the mixture has come to a simmer, add the crushed tomatoes, reduce the heat to medium, and allow the sauce to simmer uncovered for about 20 to 25 minutes.
  8. Taste the sauce, and as desired, add additional salt, pepper, Italian seasoning, or even a pinch of granulated sugar, to taste. Seasoning Tips - If the sauce tastes at all flat or boring, it likely needs more salt, so don't be afraid to add it. If it tastes a bit too acidic, a pinch of sugar is probably in order. Always season to your own tastes.
  9. Serve as desired, such as over pasta.
  10. Storage - Extra sauce will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. I store all leftovers (fridge or freezer) in individual portion sized containers for easy reheating. I reheat the sauce in the microwave for 30-60 seconds, or as necessary.

Nutrition Information

Serving 1portion Calories 209kcal (10%) Carbohydrates 15g (5%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.05g Cholesterol 65mg (22%) Sodium 680mg (28%) Potassium 963mg (28%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2116IU (42%) Vitamin C 16mg (18%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 209

% Daily Value*

Serving 1portion
Calories 209kcal 10%
Carbohydrates 15g 5%
Protein 16g 32%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.05g 3%
Cholesterol 65mg 22%
Sodium 680mg 28%
Potassium 963mg 20%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 2116IU 42%
Vitamin C 16mg 18%
Calcium 71mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.