White bolognese with ground chicken
A creamy, tomato-free Italian meat sauce of ground chicken, white wine, garlic and rosemary, tossed with wide noodles and plenty of parmesan.
- 45 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.01 a serving
- 710 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, minced
- 1 lb ground chicken
- 1 sprig fresh rosemary, leaves finely chopped
- ½ cup dry white wine
- 1 cup chicken broth
- ½ cup milk
- 12 oz fettuccine
- 1 tbsp butter
- ¾ cup grated parmesan
From your pantry
- 2 tbsp olive oil
- 1⅓ tbsp salt, divided
- ½ tsp black pepper
Each serving has about 710 calories, 38 g protein, 76 g carbs and 26 g fat, and costs about $3.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No ground chicken? Ground turkey works.
- No fresh rosemary? Fresh thyme works.
- No chicken broth? Vegetable broth or bone broth works.
- No milk? Half-and-half works.
- No fettuccine? Spaghetti works.
- No butter? Ghee works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large, deep over medium heat. Add the onion, carrot and celery and them 8 minutes, , until soft but not .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Sweat. Sweating means cooking vegetables gently over low to medium-low heat until they soften and release their juices, without browning. It builds a sweet, mellow base for soups and sauces.
How you’ll know: They look glossy and soft with beads of moisture, and they haven’t turned brown.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 8 min
Dolly’s tip: This slow start is where the sweetness comes from, so don’t rush it with high heat.Add the garlic and 30 seconds.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
Add the chicken, 1 teaspoon of the salt and the pepper, and cook 6 to 7 minutes, breaking it into fine , until no pink remains.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium-high heatTimer: 6 min 30 sec
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
in the rosemary, pour in the wine, and 2 minutes, until it has mostly cooked away.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium-high heatTimer: 2 min
Dolly’s tip: No wine? Use another ½ cup of broth and a squeeze of lemon.Add the broth and milk and gently 12 to 15 minutes, now and then, until creamy and most of the liquid has soaked in.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 13 min
Meanwhile, bring a large pot of water with the remaining salt and cook the fettuccine as the package says. Scoop out ½ cup of the , then .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 12 min
the pasta with the sauce, butter, parmesan and of until glossy, and serve.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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