Chicken Bolognese (Easy and Fast!)
A lighter, faster version of our Ultimate Bolognese recipe, this Chicken-based version is a great weeknight dinner option. We pair it with spaghetti or tagliatelle (which is traditional), but this is great over gnocchi, ravioli, or any cut/shape of pasta you love. Don’t forget the parmesan!
- Yield: Serves 4
Ingredients
Scale
- 1 lb. cooked spaghetti
- 1 lb. mild Italian Chicken Sausage
- Olive oil, for cooking
- ¾ cup finely diced onionÂ
- 1 teaspoon dried Italian seasoning
- 3 garlic cloves, minced or grated
- â…” 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
Instructions
- 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!Â
- Reduce the heat to medium and add another teaspoon of oil to the pan, along with the chopped onion and Italian seasoning. Cook until tender and lightly browned, about 5 minutes. Add the garlic, and cook for 30 seconds.
- Deglaze with/add 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. Season to taste with salt and pepper, as you see fit.Â
- Serve the sauce over the cooked pasta and garnish with either chopped Italian parsley and/or fresh basil, if desired.Â