Chicken Bolognese
This hearty chicken ragu recipe is a delicious blend of flavors that combine to create a comforting and satisfying meal. The pancetta adds a rich depth of flavor, while the red wine and herbs infuse the dish with a savory complexity. Serve this ragu over a bed of pasta with a sprinkle of Parmesan cheese and fresh basil leaves for a truly delightful dining experience.
— Constant Cookbook
Ingredients
- 4 oz pancetta, finely chopped
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 1 small carrot, finely chopped
- ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 1 pound ground dark meat chicken
- ¼ cup red wine
- 1 24-ounce jar marinara sauce
- kosher salt and freshly cracked black pepper
- fresh basil leaves to garnish
- freshly grated parmesan cheese
Instructions
- Add the pancetta to a medium heavy bottom pan over medium heat. Cook the pancetta, stirring frequently, until crisp. Spoon out the crisp pancetta and set aside.
- Using the fat leftover from the pancetta, add the onions and garlic and sauté for 5-6 minutes until soft. Add the red pepper flakes and Italian seasoning and stir to combine.
- Add the ground meat and break apart using a wooden spoon. Sauté for 4-5 minutes until no pink remains. Add the red wine and scrape up any bits stuck to the bottom of the pan. Continue to cook the chicken until the wine has cooked off. Add the marinara sauce and pancetta back into the pan and stir to combine. Reduce heat to simmer for 20-30 minutes.
- Serve over freshly cooked pasta and parmesan cheese. Top with basil leaves and enjoy!
Nutrition
- Calories: 352 kcal
- Carbohydrate Content: 14 g
- Protein Content: 26 g
- Fat Content: 21 g
- Saturated Fat Content: 6 g
- Trans Fat Content: 0.1 g
- Cholesterol Content: 116 mg
- Sodium Content: 1102 mg
- Fiber Content: 3 g
- Sugar Content: 8 g
- Unsaturated Fat Content: 13 g
- Serving Size: 1 serving
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