Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 large carrot, finely diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 1 lb lean ground chicken
  • 1/2 cup dry white wine
  • 28 oz crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp ground nutmeg
  • salt to taste
  • black pepper to taste
  • 1/4 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp freshly grated Parmesan cheese

Instructions:

  1. Prep: Chop all vegetables and mince garlic.
  2. Cook: Sauté aromatics, brown meat, and simmer sauce.
  3. Finish: Stir in dairy and garnish.
  4. Heat the butter over medium heat in a Dutch oven. Add the diced onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  5. Stir in the minced garlic and cook for another 60 seconds. Note: Don't let the garlic brown too much or it turns bitter.
  6. Increase the heat to medium high. Add the ground chicken to the pot. Use a wooden spoon to break the meat into very small crumbles. Cook until the chicken is no longer pink and has developed golden brown edges.
  7. Stir in the tomato paste and cook for 2 minutes until it turns a deep brick red.
  8. Pour in the dry white wine to deglaze the pan, scraping up all the browned bits from the bottom. Let it bubble for a few minutes until the liquid reduces by half.
  9. Add the crushed San Marzano tomatoes, dried oregano, and ground nutmeg. Season with salt and black pepper.
  10. Reduce the heat to low and simmer for 30–40 minutes, stirring occasionally, until the sauce is thick, glossy, and concentrated.
  11. Stir in the heavy cream and freshly grated Parmesan cheese to create a velvety emulsion. Garnish with chopped fresh parsley before serving your Chicken Bolognese.