Chicken Bolognese Pasta Sauce

Total Time
Prep 20 mins
Cook 10 mins

This is a recipe I adapted from a Wolfgang Puck dish I had at Downtown Disney. It tastes sweet because of the carrot, but you can substitute chopped celery for the carrot if you want a more savory sauce. If you make this for a picky eater, chop the veggies in a food processor and they'll barely taste it. It's pretty healthy and it goes great with linguini pasta.

Ingredients Nutrition


  1. Heat oil in a large skillet on medium heat.
  2. Add ground chicken and cook until browned, about 7-8 minutes.
  3. Add carrots, onion, and garlic and cook 8-10 minutes on medium-high heat until veggies are soft.
  4. Add white wine and cook until evaporated, scraping the bottom of the pan while stirring, about 2 minutes.
  5. Add tomato sauce, tomato juice, chicken stock, Thyme, and oregano and stir to combine.
  6. Reduce heat and simmer for 10 minutes to thicken sauce.
  7. Serve with favorite pasta, I've found that long noodles like linguini or spaghetti work best.
Most Helpful

It was only after I started making this that I realised the similarities between this dish and one of our family favourites ( I use sausagemeat instead).
I skipped the wine, as I was making it for a bunch of kids, and made up the difference with stock. I also used a jar of passata for the tomato juice and sauce ( I figured that it amounted to the same thing!). I also threw in a bay leaf-it just adds a depth of flavour.
Served over spaghetti with garlic bread on the side-the kids loved it, and so did I..!!
Made for SPRING PAC 2012.

Noo April 16, 2012