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.


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


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.


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.


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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