Chicken Bolognese Sauce

Step 1

Heat a Dutch oven or stockpot over medium heat. Add the oil, unsalted butter, onion, carrots, and celery and saute for 7 1/2-9 minutes, stirring frequently, or until the onion is turning translucent.

Step 2

Add the ground chicken, salt, black pepper, dried thyme, and dried rosemary to the pot and cook for 6-7 minutes, stirring frequently and crumbling the chicken as you cook, or until the chicken is cooked through and the herbs are fragrant.

Step 3

Pour the red wine into the pot. Turn the heat to medium-high and bring the liquid to a simmer. Cook at a medium simmer for 9-12 minutes, or until the wine is evaporated, stirring the mixture every few minutes.

Step 4

Pour the milk into the pot. Bring the mixture to a boil and reduce the heat to medium. Simmer for 7-9 minutes, or until the milk has evaporated, stirring every few minutes.

Step 5

Stir the diced tomatoes, tomato paste, and sundried tomatoes into the pot. Bring to a simmer and reduce the heat to medium-low. Cook at a low simmer for 35-38 minutes, stirring every 5 minutes or so, or until the sauce is thick and dark red. Add water by the 1/4 cup of the sauce reduces too much during the cooking time, simmering the water off between additions.

Step 6

Remove the sauce from the heat. Serve over hot pasta, polenta, or mashed potatoes. Serve with grated parmesan, if desired.