Spaghetti Bolognese with minced meat. Chicken Bolognese sauce Chicken bolognese recipe

A simple recipe for minced chicken bolognese step by step with photos.
For all fans of Italian cuisine, especially pasta, I suggest taking note of this simple recipe for minced chicken bolognese. The juicy and appetizing sauce will please all family members.
If you don’t yet know how to make minced chicken bolognese, then pay attention to this step-by-step recipe. With such detailed recommendations, even a beginner in cooking can do this dish.
Number of servings: 4-6

National cuisine: Italian Cuisine
Type of dish: Hot dishes
Recipe difficulty: Simple recipe

Preparation time: 18 minutes
Cooking time: 35 min
Number of servings: 4 servings
Calorie Amount: 180 kilocalories
Occasion: For lunch

Ingredients for 4 servings
Chicken fillet - 700 grams
Garlic - 2-4 cloves
Salt - To taste
Spices - To taste (hot pepper, paprika, parsley, fennel, etc.)
Red wine - 3 tbsp. spoons
Tomatoes - 6-8 pieces
Olive oil - 2-3 tbsp. spoons

Step by step
Wash the chicken fillet, dry it and cut into medium pieces. Place in a blender bowl or pass through a meat grinder. Peel the garlic and add it there. If desired, you can use an additional onion in the minced chicken bolognese recipe if desired.
Beat until smooth, so that there are no large lumps.
Add salt, pepper, paprika and other spices that you like to the blender bowl (or directly into the minced meat if you use a meat grinder). You can use any dried herbs, as well as sets of Italian seasonings, for example.
Once again, beat everything thoroughly or mix thoroughly. Heat olive oil in a frying pan and add minced meat there. Fry over medium heat, stirring constantly.
Peel the tomatoes and grate them (you can also blend them in a blender). Add the tomato sauce to the minced meat and simmer until fully cooked. It is better to serve this minced chicken bolognese at home with pasta, sprinkled with cheese or fresh herbs.

Juicy and appetizing Bolognese pasta with minced meat will appeal to lovers of a tasty and satisfying lunch. Minced meat, stewed in a milk-wine sauce with tomato notes, has simply amazing taste. And tender vegetables give the dish the flavor of summer Italy. In 30 minutes you will prepare two servings of a traditional Italian dish at once.

Recipe posted: Alexander Lozier
After cooking you will receive: 2 servings
Preparation: 10 minutes
Cooking: 20 minutes
Preparation: 30 minutes
Calories: 250 kcal per serving

Bolognese pasta: a simple recipe

For pasta with bolognese sauce, you can use inexpensive ingredients, such as tomato paste instead of fresh tomatoes. You can buy it at any grocery store. For minced meat, you can choose pork, beef, turkey. Minced chicken will give you the ideal combination of price and quality on a modest budget for lunch. You can simply do it yourself.

Bolognese pasta with minced meat: recipe

chicken fillet – 250 g
red onion – 2 pcs.
paprika – 1 pc.
carrots – 2 pcs.
green beans – 6 pods
milk – 70 ml
wine – 70 ml
oregano, cilantro, basils
oil (grape/olive) – 4 tbsp.
tomatoes – 6 pcs.
mushrooms (champignons) – 5 pcs.
spaghetti – 300 g

How to cook bolognese pasta with minced chicken

1. Finely chop the fillet. Chop red onion, paprika and young carrots, peeled mushrooms.

2. Peel and chop the beans.

3. Mash the garlic cloves and brown them in a hot frying pan. Add chopped mixed vegetables to them. Simmer for 5-7 minutes.

4. Add chopped minced meat.

5. Crush the tomatoes and mix with olive oil. Mix chopped herbs with tomatoes. Add sauce to meat. Pour in wine and fresh milk, stir. Simmer for 15-17 minutes.

6. Boil pasta in salted water with a few drops of olive oil.

7. Drain the water from the spaghetti. Place a bunch of pasta on a plate. Place fried minced meat in the middle. Pour sauce on top and garnish with chopped herbs.

Calorie content of bolognese pasta with minced chicken is no more than 250 kcal per serving. You can be sure that this hearty dish will not add extra pounds to you. Try another, no less dietary Italian masterpiece -. You will be pleasantly pleased with the exquisite taste and sophistication of the dish.

So as not to forget, save the recipe on your wall.

Pasta Bolognese is pasta served with a flavorful sauce made from meat products, tomatoes and dry wine. There are several options for preparing Bolognese sauce, any of which is quite original and tasty.

Classic Bolognese

This is traditional pasta with bolognese sauce. To prepare the classic version of Bolognese, you need to use two types of minced meat: pork and beef, which will perfectly complement each other in the sauce: pork will make it melting and rich, and beef will add flavor and satiety.

You will need:

Olive oil – 1 tablespoon;
Celery stalk – 2 pieces;
Paste – 1 package;
Garlic – 2 medium cloves;
Butter – 25-30 g;
Minced beef and pork – 500 g (250 g of each type);
Seasoning “Mixture of Italian herbs” - 1 heaped teaspoon;
Onions – 2 medium-sized heads;
Milk – 300 ml;
Hard cheese (Parmesan) – 150 g;
Tomato paste – 2-3 tbsp. spoons;
Carrots – 1 pc.;
White (red) dry wine – 250-300 ml;
Tomatoes – 900 g (fresh or canned in their own juice).

How to cook:

Combine olive oil and butter in any thick-walled saucepan and heat over high heat.
Cut the onion, celery and carrots into small cubes, finely chop the garlic.
When the heated oil sizzles, add the prepared vegetables to the pan and reduce the heat to medium. Cook for 10-12 minutes, stirring occasionally.
Grind the minced meat in a small meat grinder (you can even do it several times) until it reaches a uniform consistency.
Add the minced meat to the frying vegetables, mix thoroughly and fry everything together for 8-10 minutes.
Pour milk into the dish being prepared, stir and increase the heat slightly. Let the milk bubble for 10-12 minutes until it is absorbed into the meat.
Now pour in the wine and, just like with milk, let it soak into the meat, slightly simmering the dish (stir constantly).
Scald and peel the tomatoes, cut into small cubes.
Once all the liquid (milk and then wine) has been absorbed from the meat, pour the tomatoes into the pan and add tomato paste.
Salt and pepper the dish, add herbs and mix everything. Increase the heat and bring to a boil, while mashing the tomatoes with a wooden spoon and stirring the sauce.
Once everything comes to a boil, reduce the heat to the lowest level. Cover the sauce with a lid and leave to simmer for 45-60 minutes. Periodically lift the lid and mix all the ingredients thoroughly.
Boil the pasta in a deep saucepan: first add olive oil (1 tablespoon) and a little salt to the water. Place the finished pasta in a colander and then divide into portions.
Place the prepared sauce on the pasta and sprinkle grated Parmesan cheese on top.

Classic Bolognese sauce takes quite a lot of time to prepare, so you can prepare it for future use: it can be stored in the freezer in packaged portions.

Pasta with mushroom bolognese sauce

To prepare mushroom bolognese sauce, it is better to use pork - in combination with mushrooms, it brings out more flavor.

You will need:

Onion - one small head;
Hard cheese – 150 g;
Chicken broth – 1 glass;
Fresh carrots – 1 pc. large sizes;
Spaghetti – 400 g;
Olive oil – 2 tbsp. spoons;
Spicy herbs (oregano, thyme, basil) – 1 teaspoon of mixture;
Tomatoes – 400 g;
Dry wine – 1 glass;
Mushrooms (champignons) – 200 g;
Tomato thick ketchup – 2 tbsp. spoons.

How to cook:

Cut the carrots into small cubes, finely chop the onion.
Rinse the champignons under running water and cut into slices.
Heat the oil in a wide, thick frying pan and add the prepared vegetables.
When the onion becomes transparent and soft, add minced meat and mushrooms to the pan. Fry everything for 15-20 minutes over low heat.
Pour chicken broth into a separate pan, add a mixture of herbs and ketchup. Then scald the tomatoes with boiling water, peel them and cut into small cubes. Add them to the broth and stir the mixture thoroughly.
Bring the resulting sauce to a boil, add salt to taste. Reduce heat to low, cover with a lid and leave to simmer until the sauce reaches a viscous consistency (15-20 minutes). All this time, do not stop stirring it.
After the specified time, add fried meat and mushrooms to the sauce, stir, pour in wine. Leave to cook the sauce until the liquid has completely evaporated over low heat. Add salt if necessary.
Boil the pasta in salted water for the time indicated on the package (usually 7-12 minutes).
Place the pasta on serving plates, top with mushroom Bolognese sauce and sprinkle with a little grated cheese.

Mushroom sauce is much faster to prepare than classic Bolognese, but it cannot be prepared for future use and is better eaten fresh, as it contains mushrooms.

Pasta with chicken bolognese

To make chicken bolognese sauce, we will use chicken breasts, and to prevent it from turning out a little dry, we add a little smoked bacon to the recipe.

You will need:

Chicken breasts – 3-4 pcs.;
Dry red wine – 150 g;
Fresh carrots – 2 pcs.;
Tomato sauce (or paste) – 2 tbsp. spoons;
A bunch of fresh basil and parsley;
Olive oil – approximately 2-3 tbsp. spoons;
Paste – 1 package;
Garlic – 3-4 cloves;
Onions – 2 small heads;
Hard cheese – 100 g;
Smoked bacon – 200 g;
Fresh tomatoes – 250 g.

Preparation:

Cut the bacon into small cubes and fry it in heated olive oil.
Grate the carrots on a coarse grater, chop the onion. Add vegetables to bacon when lightly browned. Mix everything and saute everything together for about five minutes.
Cut the chicken breasts into small cubes and add to the vegetables along with finely chopped garlic. Add the tomatoes cut into small cubes here and add tomato paste.
Stirring constantly, fry everything together for a short amount of time (until the chicken is cooked).
Pour wine into the pan, let the sauce boil and immediately turn off. Cover the pan with a lid and let it brew for 15-20 minutes (the wine will be absorbed and give its taste to the meat).
Boil the pasta in salted water and drain in a colander. Mix the pasta with the prepared sauce and serve, sprinkled with grated cheese and chopped herbs.

Any of the proposed options for preparing Bolognese sauce turns out very tasty - the main thing is to select only high-quality ingredients and adhere to the correct cooking technology.

Greetings to all!

Continuing the theme of Italian traditional cuisine, I’ll return to Bolognese sauce. It can be prepared from any minced meat or a mixture of minced meats; the most delicious is from the pulp of expensive beef. But in the daily diet it is prepared from the leftover meat that is available. The main thing is to cook it correctly.

I found minced chicken in the refrigerator. So let's make bolognese from it.

For the recipe you need to take:

Minced meat 300 grams;

Shallot;

Large clove of garlic;

Olive oil 1/3 cup;

Salt, pepper, bay leaf, dried basil and dried parsley;

1/2 glass of white wine;

240 gram can of canned natural tomatoes, peeled;

Pasta to go with Bolognese sauce - I have feathers.

Peel the garlic and onions.

Chop the onion as finely as possible. You can grate it or grind it in a food processor.

In a large frying pan, fry the onion and garlic in a large amount. We take a large frying pan, because then we will add all the cooked pasta to the sauce.

When the onions and garlic are browned, add the minced meat.

We continue to fry over medium heat, stirring and chopping the minced meat with a spatula with frequent chopping movements from top to bottom.

Salt, pepper, add dried parsley and basil, bay leaf and pour in wine. We evaporate it over high heat.

In summer, fresh tomatoes are used for Bolognese; in winter, canned tomatoes are used. You can take whole ones and grind them in a blender, or you can buy tomatoes already cut into cubes.

Place them in the sauce and simmer, stirring, for about an hour.

Now it's time to make the pasta. For bolognese, you need to choose such types so that the sauce does not “slip”, but “clings” to the pasta. Feathers, shells, and spirals would be ideal. I have feathers.

Boil them in salted water and drain in a colander. Pour one (if the sauce is dry, then two) ladle of boiling water in which the pasta was cooked into the sauce.

Place the prepared feathers in a frying pan with bolognese, mix and leave for a couple of minutes on the lowest heat.

Chicken bolognese pasta is ready! Serve it sprinkled with finely grated Parmesan cheese.

Calories: 701.58
Cooking time: 60
Proteins/100g: 6.64
Carbohydrates/100g: 4.4

Bolognese sauce with chicken is suitable for all stages of the Dukan diet, except attack. Usually the name of the sauce is associated with spaghetti, which in Italy is generously poured with this tasty and thick sauce. Since pasta and diet are practically incompatible things, prepare - cut a small young zucchini into thin and long strips, steam for 3-4 minutes, then place the vegetables on a warm plate and pour over the sauce.
Bolognese sauce with chicken, the recipe with photo of which I offer, is adapted for dietary nutrition, in it you will not find Parmesan cheese, cream, or, especially, butter, but it will still turn out very tasty and Italian.
It will take 1 hour to prepare, the above ingredients will make 4 servings.

Ingredients:
- chicken fillet – 350 g;
- onion -120 g;
- garlic – 4 teeth;
- celery – 150 g;
- carrots – 180 g;
- tomatoes – 500 g;
- milk – 100 ml;
- ground paprika – 5 g;
- dried thyme – 3 g;
- salt, olive oil for frying.

How to cook at home

So, prepare Bolognese sauce with chicken according to Dukan (stage 2-4 of the diet).
Heat 2 tablespoons of olive oil for frying, add finely chopped onions and garlic, previously crushed and chopped very finely. Cook over low heat for 5-6 minutes.

Next add grated carrots and celery cut into small cubes. Fry the vegetables for 10-15 minutes, they should reduce in volume by about 2 times.

Grind the chicken fillet in a meat grinder, use the attachment with the largest holes; for this dish you do not need to grind the meat much. Add the minced meat to the vegetables, fry over medium heat for 5-7 minutes, stirring constantly.

Add skim milk, bring everything to a boil, cook for 5 minutes.

Remove the skin from fresh tomatoes, cut them into cubes, and add to the pan. Season with ground paprika, salt to taste, and add dried thyme.

Cook the sauce over medium heat without a lid, you want the liquid to evaporate almost completely and the mass to become very thick. This usually takes from 20 to 30 minutes, depending on the juiciness of the vegetables.

Bolognese sauce with chicken is ready, you can add cheese with a fat content of no more than 7% and fresh herbs to taste.

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