Chicken Bolognese Sauce
This easy and versatile recipe is the perfect base for family favourites like spaghetti bolognese, lasagna and nachos. Chicken mince is a more affordable alternative to beef mince while still being full of flavour and nutritious. Check out the cooks notes below for simple ways to adapt it to suit whatever meal you’re making.
Main Course
6
10 mins
35 mins
45 mins
Main Course
6
10 mins
35 mins
45 mins
Ingredients
1 large onion, diced
1 large carrot, diced
4 cloves of garlic, diced
1 kg of chicken mince
1½ teaspoons of dried Italian herbs, or dried rosemary
2 400g cans of chopped tomatoes in juice
1¼ cups of chicken stock, or beef stock
salt, to taste
pepper, to taste
olive oil, for sautéing
Instructions
- Heat a generous drizzle of oil in a large pan over a medium heat. Add the onion carrot. Cook, stirring often, until the onion is softened and translucent.
- Add the garlic and cook for 1 minute, before raising the heat to high and adding the chicken mince. Use a wooden spoon to break up any big chunks and cook until no more pink remains.
- Add the dried herbs, tinned tomatoes and stock. Bring to a boil.
- Reduce to a simmer and cook for 30 minutes until glossy and slightly darkened.
- Taste and season generously.
Notes
For spaghetti bolognese: serve sauce over al dente spaghetti. Sprinkle with parmesan before serving.
For lasagna: Layer this sauce with bechamel sauce between instant lasagna sheets. Sprinkle with mozzarella and back until bubbling and golden on top.
For nachos: To create the perfect base for Mexican meals, add this spice blend at step 2 when adding the diced garlic: 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika. Finish remaining steps as per the recipe.
Sauce is gluten-free and dairy-free.
Recipe credit: Kelly Gibney