Chicken (or Beef) Bolognese Recipe

January 18, 2009 | Leave a Comment

ground chicken bolognese

When I’m not child rearing or pontificating on how to improve life as a parent I’m paying the bills as a lifestyle journalist and entertaining expert, which includes developing articles and recipes for Every Day with Rachael Ray magazine. I love the job because it allows me to focus on real-life food preparations rather than those that require a small fortune and a half day of kitchen labor. While I have not shared this offering with my editors, it is exactly the type of temptation they would go for because it’s ridiculously tasty and takes about 20 minutes to whip up—which is why it’s served in my house at least every other week. If you partake, definitely double or triple the recipe, serve some over your favorite pasta, and store the rest in the freezer for a future dinner on the fly.
Serves 4

2 tablespoons olive oil
1 pound ground chicken or beef
1 cup dry white wine
½ cup milk
1 24-ounce jar pasta sauce or 28-ounce can diced tomatoes
1 pinch nutmeg

In a large pot over medium-high flame, heat the olive oil. Add the ground chicken and cook, stirring and breaking it up into bits, until just cooked through. Add the wine and simmer, stirring occasionally, until it has evaporated. Add the milk, stir, and simmer until it has evaporated. Add the pasta sauce and nutmeg, stir, and bring the sauce to a simmer. Season with salt and pepper, if desired, and serve over spaghetti, elbow pasta, or penne.

Filed Under Recipes | Posted by Erika Lenkert

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