Salsa Pollognese

Episode 2 in grinding my own meat! This bolognese-style red sauce with ground chicken was quite simple to make, delicious, filling, and very healthy. I recommend it.

Chicken Bolognese

1 onion, finely minced
dash of olive oil
1 lb chicken breast, ground
1 carrot, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, minced
1 bay leaf
2 t thyme, dried
2 t basil, dried
1 14 oz can tomatoes
2 large tomatoes, chopped
dash of sugar
1/2 t salt, or to taste
fresh ground pepper, to taste
1/4 cup white wine (I actually used red because it was all I had, but I’ve heard you shouldn’t use red)
1/2 c chicken stock, optional
1/2 cup milk
parmesean cheese

Heat oil, cook onion on medium heat until translucent. Add chicken and cook until done. Add carrot, bell pepper, garlic, both tomatoes, herbs and sugar. Let simmer on low-medium heat uncovered for about 20 minutes. Add salt, pepper, chicken stock, and taste. Adjust seasoning to liking. At the last minute add milk and heat through. Traditionally served over pasta with parmesan cheese.