I’m a sucker for a sale. 5 for $5 in the meat department means I’m buying 5 of something I most likely don’t have room for in the freezer. This fact will be repeatedly noted by my beloved.

“There’s ground chicken in the freezer.”

Yes. There was. I bought it to replace ground turkey in our taco salads, but the June gloom had started and I wanted something more comforting–so chicken bolognese.

I like this so much better than beef bolognese. It is hearty but not heavy. This served far more than the two of us and heated up beautifully as leftovers.

Serves 4 (or 2 with leftovers!)

Ingredients

• 1 pound spaghetti (or long noodle of your choice)
• 2 tablespoons avocado oil (or olive oil: I prefer avocado oil when using the Dutch oven)
• 1 cup chopped yellow onion
• ½ cup diced carrots (some people prefer chopped)
• 1 -1 1/4 lb. ground chicken, drained (light and dark mix has more flavor)
• 2 tablespoons tomato paste
• 3 cloves of minced garlic 
• 2 teaspoons dried oregano or 2 Tablespoons of fresh
• 1 ½  teaspoon chopped fresh thyme (leaves only)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 14.5 oz can of diced roasted tomatoes with juice
• 8 oz can of tomato sauce
• 1/2 cup chicken stock
• ½ cup dry white wine (I used a Pinot Gris)
• 2 bay leaves
• 3/4  c. heavy cream
• ½ cup basil leaves (chiffonade cut)
•  shredded parmesan cheese for garnish

For the Pasta

Classic: The traditional method is to boil 4–6 quarts of water and add 1–2 tablespoons of salt for every pound of pasta.
Less Water: I cook a pound of spaghetti with 1–2 quarts of water in a wide-bottomed pasta pot. Because I use less water, I don’t salt as much–usually 2 teaspoons at most.

When to cook the pasta: Many recipes will ask you to make the pasta and let it sit aside until you add it to the finished sauce. I am not a fan of this because I usually end up with a blob of sticky spaghetti that has continued to cook while it sits. To avoid this, I have my pot filled, salted, and on the stove before I start. Since it takes about 10-15 minutes for a liter to boil, I start the heat when the sauce is ready to simmer. Then, I throw in the pasta just as I add the cream. I only cook for about 8 minutes or just until the spaghetti is molto al dente. This means it is slightly undercooked and not to al dente. Because I add the pasta to the sauce for the last 2 minutes, the pasta continues to cook up to al dente. For this recipe, I made italic notes to show when I start my pasta water and cook the pasta. BUT it’s not everyone’s favorite. If you like your pasta cooked longer, use your own method.

Note on the herbs and spices: Because I really love my herbs and spices, I add much more than a standard recipe calls for, so you may want to adjust the amount to your taste. Some recipes also recommend red pepper flakes. Add a 1/4-1/2 teaspoon with the other herbs if that’s your thing. I cannot have red pepper flakes, so we keep the container on the side for my beloved to add after.

Let’s Do This!

1. Fill your pasta pot with your desired level of water and salt. Place on the burner, but do not start. See my notes above.
2. In a large Dutch oven, heat the oil over medium-high heat. Add the carrots and cook for 4 minutes, stirring frequently. Then add the onion and continue cooking until both vegetables are tender but not mushy, about 4-5 more minutes.
3. Reduce the heat to medium.
4. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken is browned, 5 to 7 minutes.
5. Once browned, add in the garlic and wine and simmer until the liquid has cooked off. Add in the tomato paste and saute for 2-3 minutes.
6. Stir in the oregano, thyme, salt, and pepper, allowing the spices to toast for 1 to 2 minutes.
7. Start your pasta water.
8. To the sauce, add the tomato paste and cook, stirring constantly, for about a minute.
9. Add the diced tomatoes, tomato sauce, chicken stock, and bay leaves. Bring the mixture to a boil.
10. Then turn the down, cover the Dutch oven with the lid ajar slightly, and let it simmer for 10 minutes (or more if your pasta water isn’t boiling).
11. Drop your pasta into the boiling water. As your pasta cooks, it’s time to add the cream.
12. Remove the bay leaves and slowly add the cream to the simmering sauce. Stir frequently to keep the cream from burning. Once the cream has been incorporated into the sauce (making it slightly pink), let it simmer for 8 more minutes or until the sauce has thickened. If it is too thick, add pasta water.
13. Your pasta should be ready to drain and add to the sauce. Toss gently to coat the pasta evenly.
14. Plate and garnish with fresh basil and shredded parmesan.

Serving Suggestion: I served the chicken bolognese with garlic bread, a salad of mixed greens with lemon/olive oil and fresh herbs. Pairing? I had a glass of ice water with Meyer lemon, while my partner had a Hess Pinot Gris. This could also be paired with a light Pinot Noir, Berbera or Pinot Grigio.

Happy Eating!