Pasta again?! Oh yes. We’re carb-ing it up again over here on My Kitchen Little, and I’m not even remotely mad about it. Must be the ever so slightly cooler breezes we’ve been getting here in Charleston that have me all ready for cozy foods and simmering sauces. Must be. I’ve got a fantastic and very simple Chicken Bolognese recipe here for you that is a winner all the way around.

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It is very flavorful, thanks to a few little tricks, and it also comes together in less than 30 minutes (helllooooo convenience!). Now, I love me a long, low and slow simmered sauce with the best of of them. But there is something to be said for having a collective of recipes that will still fit the bill but with far less effort, money, ingredients, and time. Read on for the deets on how to make my easy Chicken Bolognese, or just jump ahead to the recipe itself.

What is Bolognese?

Hailing from just to the west of Bologna, Italy, Bolognese is a hearty and rich “ragu” (sauce) that is traditionally built on fatty cuts of meat and is simmered with all sorts of wonderfully flavorful aromatics and goodies. Red wine, parmesan cheese, herbs, garlic … you get the picture. It’s a truly special dish, and my blog is all the better for it, let me tell you.

(Sidenote!) Bolognese is also a breed of dog. I actually didn’t know this until just now, but find it imperative that I tell you, in case you didn’t either. They might be one of the cutest dogs ever? Wow. Really glad I stumbled across that. Anyway, back to pasta!

Where is Bolognese from?

Okay, can I just tell you that I love writing this blog SO much because it affords me the time/excuse to deep-ish dive into the histories of the foods that I like to share here. I suppose that I am a true foodie, through and through. I could read about food All. Day. Long. As such, I was perfectly content to stare at my computer screen as I merilly scrolled along, absorbing all that there is to know about this very special sauce.

Alright, so. Bolognese is typically believed to have originated in Bologna, a city in the north of Italy. The name certainly would have you believe this is so. But I was interested to read that it actually is agreed (by food historians, no less) to have come from Imola, a smaller town that is just west of Bologna. Imola is home to the earliest documented ragù sauce, dating from the end of the 18th century. I feel like this is a very excellent claim to fame.

What is the best pasta for Bolognese?

Tagliatelle! That’s the short answer. This is what you’ll see Bolognese paired with in Italy, most often at least. But honestly? You can and should use whatever cut and shape of pasta you like and/or happen to have on hand. Long, slightly thicker noodles like tagliatelle, fettuccini, and pappardelle really hold on to the sauce, coating nicely with it and picking up bits of the meat as they drag through the ragu.

I eat it with gnocchi, too, though. So, again. You do you.

If you’re seeking other spaghetti recipes, you might want to try my Easiest Hand-Off Spaghetti and Meatballs or my Cheesy Chicken with balsamic Tomato Sauce and Garlic Buttered Spaghetti.

Serving suggestions for this Chicken Bolognese

I like to serve any big, hearty pasta meal with something that will provide a nice contrast to it, in every way.

Firstly, you could whip up a batch of my favorite Ultimate Cheesy Garlic Bread.

Hot Honey Buttered Carrots with Whipped Ricotta would be a great starter or side.

If watermelon is is season, try my Watermelon Caprese salad with Candied Bacon Dressing

During the colder months of the year, my Warm Squash and Radicchio salad with caramelized dates.

Tips and Tricks for Nailing this Chicken Bolognese recipe

Firstly, we’re using chicken sausage. If you happen to have some trouble finding bulk/ground chicken sausage in your store, you can substitute turkey sausage. Just try to avoid smoked sausage, or breakfast sausage. You’re aiming for Italian style here, for reasons that are probably pretty obvious.

I like to let my ground sausage cook and brown in the pan almost entirely on one side before messing with it. This ensures that you’ll develop a crusty, browned surface on much of the sausage, which is delicious. It’s like adding a whole new ingredient without actually doing that, a fave MKL trick for sure.

A pinch of sugar in the Bolognese sauce may seem odd, if you don’t dabble much in this time of cooking. But it’s not really there to make things sweet, so much as it’s there to help temper the acidity of the tomatoes. This is all about balance, and sugar helps to do that.

Still can’t find any chicken sausage or suitable alternative? Try this:

Purchase 1 pound of ground chicken and put it in a mixing bowl.

To this, add 1 tablespoon ground fennel + 1.5 teaspoons salt + 1 teaspoon garlic powder + lots of freshly cracked black pepper + 1 teaspoon onion powder + pinch of cayenne + 2 teaspoons Italian seasoning +1/2 teaspoon paprika.

Mix everything together with your hands just until combined and use in the recipe as directed. Boom! You just made homemade Italian chicken sausage.

What ingredients do you need to make Chicken Bolognese?

My classic pork and beef-based Bolognese recipe is pretty extensive when it comes to the ingredient list, though VERY worth your time and effort. It’s truly incredible and makes for a special weekend dinner sort of thing. That said, it’s also really nice to have a version that is still wonderfully delicious but takes less time and ingredients to whip up.

Not only that, our favorite Chicken Bolognese recipe is leaner and lighter as well. This is never not a good thing, right? We can eat it more often! Good news, all around. Let’s take a look at the list of thangs we’ll need to whip up this simple, hearty chicken ragu:

INGREDIENTS

1 lb. cooked spaghetti

1 lb. mild Italian Chicken Sausage

Olive oil, for cooking

¾ cup finely diced onion

1 teaspoon dried Italian seasoning

3 garlic cloves, minced or grated

⅔ cup red wine (your choice!)

1 tablespoon chicken stock concentrate

15-ounce can crushed tomatoes

1 teaspoon sugar

½ to ¾ cup milk

Grated parmesan cheese

How to make Chicken Bolognese (our favorite recipe)

Add about a tablespoon of olive oil to a large skillet set over medium-high heat. When the oil is hot, add the chicken sausage and break it up as best you can. Let it cook on the first side until it is very browned, takes about 4 to 5 minutes. Flip and stir to cook all the way through, and transfer to a plate for now. Don’t wipe out the pan!

2. Reduce the heat to medium and add another teaspoon of oil and the chopped onion and Italian seasoning. Cook until tender and lightly browned, about 5 minutes. Add the garlic, and cook for 30 seconds.

3. Deglaze with the wine, stirring for about a minute. Add the stock concentrate, tomatoes, and sugar. Add enough milk to get a thinner, sauce-like consistency (whatever looks good to you). Let the sauce bubble (covered) for about 10 to 15 minutes, to let the flavors develop.

4. Serve the sauce over the cooked pasta and garnish with either chopped Italian parsley and/or fresh basil, if desired.