Weeknight Chicken Bolognese
Adapted from The SuperCarb Diet by Bob Harper. Serve over your favorite pasta (regular or gluten-free), or go retro with zoodles or spaghetti squash (see Variations).
Equipment
- 1 large saucepan
- 1 chef's knife
- 1 large skillet
Ingredients
- Kosher salt, to taste
- 12 ounces long pasta (such as tagliatelle or pappardelle, regular or gluten-free)
- 1 tablespoon extra-virgin olive oil
- 1 medium carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground chicken (or turkey)
- 1 (15-oz) can crushed tomatoes
- 1 tablespoon minced fresh basil, plus extra for garnish
- 2 teaspoons minced fresh oregano
- Freshly ground black pepper, to taste
- Parmigiano-Reggiano cheese, finely grated (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- Meanwhile, heat the oil ina large skillet over medium. Add the carrot, celery, onion, and garlic. Cook 5 minutes or until tender, stirring occasionally. Add the chicken and cook 4-5 minutes or until the chicken is browned, stirring to crumble.
- Stir in the tomatoes, basil, and oregano. Simmer 15 minutes.
- When the pasta is done, drain it, reserving ½ cup pasta water. If the sauce is too thick for your liking, stir in reserved pasta water a couple of tablespoons at a time to adjust the consistency.
- Divide the pasta among 4 plates or bowls. Top evenly with the sauce. Garnish with cheese, if desired, and additional torn basil.
Notes
Make-ahead: You can cook the sauce up to 3 days ahead and refrigerate. Or cool it to room temperature and freeze in a heavy-duty zip-top bag for up to 2 months. If frozen, thaw the sauce overnight in the refrigerator. Reheat in a skillet over medium.
Variations: Zoodles: Spiralize 2 pounds zucchini. Heat 2 teaspoons olive oil in a large skillet over medium-high, add the zucchini and sauté 1 minute or until heated through. Season with salt and pepper and top with the sauce. Spaghetti squash: Serve the sauce over 6 cups roasted spaghetti squash strands.