Hearty Veggie-Packed Chicken Bolognese
This veggie-packed chicken Bolognese is a perfect pasta dish to serve kids. If you got children at home, you must serve this.
Equipment
Large pot for boiling pasta
Large deep saucepan or skillet (28cm / 11-inch)
Box grater
Wooden spoon
Instant-read thermometer
Ingredients
- 18 oz pasta - 500g — penne, fusilli, or rigatoni
1 medium red onion - finely diced
1 large sweet potato - grated
1 medium carrot - grated
1 medium zucchini - grated
2 cloves garlic - minced
2 tablespoons olive oil - divided
18 oz ground chicken - 500g, minced chicken
2 tablespoons tomato paste
3⅓ cups passata or crushed tomatoes (tomato puree with seeds removed) - 800ml — tomato purée with seeds removed
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 pinch salt - to taste, for pasta water and sauce
1 pinch ground black pepper - to taste
¼ cup Parmesan cheese - 25g, finely grated
1 small handful basil - fresh basil leaves ; about 8-10 leaves, for serving
Instructions
- Bring a large pot of water to a boil. Salt the water generously (it should taste like the sea), add the pasta, and cook according to packet instructions until al dente. Drain and set aside.18 oz pasta, 1 pinch salt
- Meanwhile, place a large deep saucepan over medium heat, add 1 tablespoon of olive oil and add the onion, sweet potato, carrot, zucchini, and garlic. Sauté for 8 to 10 minutes, stirring continuously (adding a splash of water when necessary) or until the vegetables are cooked and tender. Remove the sautéed veggies and place them onto a plate.1 medium red onion, 1 large sweet potato, 1 medium carrot, 1 medium zucchini, 2 cloves garlic, 2 tablespoons olive oil
- Return the saucepan to medium-high heat, add the remaining 1 tablespoon of olive oil, and add the chicken mince. Cook for 8 to 10 minutes, stirring occasionally or until the mince is golden and cooked through. Add the tomato paste and let cook for 2 minutes, stirring continuously. Return the cooked vegetables to the chicken mince and stir to combine. Add the passata, balsamic vinegar, sugar, season with salt and pepper and stir to combine. Bring the sauce to a gentle boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.2 tablespoons olive oil, 18 oz ground chicken, 2 tablespoons tomato paste, 3⅓ cups passata or crushed tomatoes (tomato puree with seeds removed), 1 tablespoon balsamic vinegar, 1 tablespoon brown sugar, 1 pinch salt, 1 pinch ground black pepper
- Combine the pasta and sauce and stir to combine. Serve with grated Parmesan cheese and picked basil leaves.18 oz pasta, 1/4 cup Parmesan cheese, 1 small handful basil
Notes
Storage: Refrigerate sauce and pasta separately in airtight containers for up to 4 days. The sauce thickens considerably when cold — add a splash of water when reheating.
Freezer-friendly: Freeze sauce (without pasta) in flat freezer bags for up to 3 months. Thaw overnight in the fridge or submerge sealed bag in cold water.
Make-ahead: Prepare the sauce the day before and refrigerate. Cook fresh pasta when ready to serve for the best texture.
Substitutions: Ground turkey works as a direct 1:1 swap. Use gluten-free pasta and check your passata brand to make this gluten-free.
Pro tip: Cook the vegetables and chicken separately — crowding them together drops the pan temperature and steams rather than browns, costing you flavour depth.
Nutrition
Serving: 1servingCalories: 473kcalCarbohydrates: 72gProtein: 24gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 58mgSodium: 195mgPotassium: 1239mgFiber: 6gSugar: 12gVitamin A: 7985IUVitamin C: 19mgCalcium: 91mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
