Low carb chicken Bolognese
Course: Lunch, Dinner4
servings30
minutes2
hours2
hours30
minutesWhile chicken Bolognese may not have as long a history as traditional beef Bolognese, it’s a great alternative to serve up and with this recipe you will amaze your guests with how tasty this can be!
The classic Bolognese sauce, known as “Ragù alla Bolognese,” hails from the city of Bologna in northern Italy. It’s traditionally made with minced beef or a mixture of meats, cooked slowly with tomatoes, wine, and aromatic vegetables.
Chicken Bolognese represents a delightful adaptation of the traditional recipe. As culinary traditions evolve, chefs and home cooks alike experiment with ingredients, introducing variations to suit different tastes and dietary preferences.
It’s important to note that Italy’s diverse regional cuisines often reflect local ingredients and culinary preferences. While Bolognese sauce is closely tied to Bologna, the variations and interpretations can be found throughout Italy, showcasing the country’s rich gastronomic tapestry.
Versatility of Chicken: Chicken, being a versatile and widely enjoyed protein, has found its way into many classic dishes. Its milder flavor provides a canvas for various seasonings and complements the robust flavors of a Bolognese sauce.
Modern Culinary Fusion: In the contemporary culinary landscape, fusion and creativity play a significant role. Chicken bolognese is a testament to the adaptability of traditional recipes, appealing to those who are looking for a lighter or poultry-based alternative.
Our suggestion is to try it over spaghetti squash instead of regular paste. We even outlined the perfect way to cook it right here!
Ingredients
16 oz 16 Ground chicken or turkey (I prefer chicken)
6 6 tomatoes on the vine – or a 16 oz can of crushed tomatoes (although fresh tomatoes bring an extra dimension)
6 oz 6 tomato paste
3 cloves 3 minced garlic
2 2 carrots
2 sticks 2 of celery
1 1 white onion
2 tablespoons 2 olive oil
1/2 cup 1/2 white wine
1 tablespoon 1 red wine vinegar
1/2 cup 1/2 chicken stock
1/4 teaspoon 1/4 black pepper
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 dried rosemary
1 1 bay leaf
1/2 teaspoon 1/2 dried oregano
1/2 teaspoon 1/2 dried basil
Directions
- Chop the onion and fry it in a pan with a spoon of the olive oil for about ten minutes. Remove the onion and set aside.
- Add the mince to the pan with rest of the olive oil and half of the spices. Cook until the mince is browned.
- Chop or blend the carrots, celery and garlic (this makes the sofrito). Add the mixture together with the onion to the mince and let it cook for 3 minutes.
- If you use real tomatoes, I like to heat them up in a pot of water so that the skin breaks. This allows you to peel and core them easily (remove all seeds, skin and center).
- Add the peeled tomatoes to the mixture together with the remaining spices, white wine, red wine vinegar, chicken stock and let the mixture simmer for about 2 hours. It’s important that the tomatoes completely dissolve to create a deliciously smooth sauce.
- Add in the tomato paste and let it simmer for another ten minutes. Then serve with spaghetti or if you want a low carb alternative, check out this delicious spaghetti squash recipe!
Notes
- You can use this recipe to make traditional Bolognese sauce by replacing the chicken mince with a mix of beef mince and pancetta; and replace the chicken stock with beef stock.
- We love to serve this with the spaghetti squash and parmesan cheese!