Rather than traditional ground meats such as beef, veal and pork, this Bolognese is made with diced chicken breast, and omits other rich ingredients such as milk and butter for a significantly lower-fat variation on a classic. You can toss it with pasta, or even top flatbread or pizza crust with it.

Ingredients

Serves: Makes enough to sauce at least 6 servings of pasta

• ¼ cup olive oil

• 1 pound diced chicken breast

• 1 cup sliced button mushrooms

• ½ cup diced onion

• 2 cups diced fresh tomato, with its juice

• 4 cloves garlic, chopped

• 1 tablespoon toasted, ground fennel seed

• 2 cups canned tomato sauce

• 1 cup tomato juice

• 2 cups ketchup

• 1 tablespoon beef stock or broth

• ½ tablespoon ground paprika

• 1 tablespoon sugar

• 1 teaspoon freshly ground black pepper

• 12 large basil leaves, thinly sliced

Directions

Heat the oil in a medium pot over medium-high heat. Add the chicken and cook, stirring, for 1 minute.Add the mushrooms and cook, stirring until tender, about 1 minute.Add the onion and diced tomato and cook, stirring until the onion is tender, about 1 minute. Add the garlic, stir, and cook for 1 minute. Add the fennel seed and cook for 1 minute.

2

Stir in tomato sauce, tomato juice, ketchup and stock, then add the paprika, sugar and pepper. Bring to a simmer and continue to simmer gently until nicely thickened and the flavors are incorporated, about 10 to 15 minutes. Remove the pot from the heat.

3

The sauce may be served right away or cooled, stored in an airtight container and refrigerated for up to
1 week or frozen for up to 1 month. If serving immediately, fold in basil; if cooled and stored, add basil at time of serving.


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