Ultimate Poultry Bolognese Sauce

Discover how to make the Ultimate Poultry Bolognese Sauce using a savory blend of chicken sausage, turkey, and fire-roasted tomatoes for a high-protein dinner.

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Course: Dinner, Mesl Prep

Cuisine: American, IItalian, Italian-Fusion

Keyword: Chicken Bolognes, Healthy Bolognese Recipe, Slow Cooked Poultry Sauce,

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: Servings

Calories: 351kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 5 Quart Dutch Oven/Pot

Ingredients

1/4 cups extra virgin olive oil
1 pound fresh chicken sausage we used a kale chicken sausage. Remove the casing
1 pound ground chicken
1 pound ground turkey
1 large onion peeled and diced. We used 1/2 red and 1/2 yellow onion
2 tablespoons fresh garlic grated
1/2 cup mixed herbs rosemary, sage, oregano, parsley
1/2 teaspoon red pepper flakes adjust to your taste bud
2 medium carrots peeled and shredded
2 teaspoons kosher salt adjust for your dietary needs
1/2 teaspoon freshly ground black pepper
28 ounces crushed tomatoes we used fire roasted crushed tomatoes
25 ounces strained tomatoes
1 cup red wine use drinkable wine
2 tablespoons soy sauce
1/2 cup whole milk
2 pieces cinnamon sticks about 3" pieces
1 bay leaf
3/4 cup freshly grated cheese we used asiago and parmesan combo
Parsley and cheese for garnish

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Instructions

Brown the Meat: In a large pot over medium flame, heat olive oil. Sauté the chicken sausage, ground chicken, and turkey, breaking it up until the liquid evaporates and it starts to brown. Remove meat and set aside.
1/4 cups extra virgin olive oil, 1 pound fresh chicken sausage , 1 pound ground chicken, 1 pound ground turkey
Sauté Aromatics: If the pot is dry, add a splash of EVOO. Sauté onions for 3–4 minutes. Stir in garlic and herbs for 1 minute until fragrant.
1 large onion, 2 tablespoons fresh garlic, 1/2 cup mixed herbs
Build Flavor: Add red pepper flakes and shredded carrots. Return the meat to the pot and season with salt and pepper.
1/2 teaspoon red pepper flakes, 2 medium carrots, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper
The Simmer: Pour in the crushed and strained tomatoes, red wine, soy sauce, milk, cinnamon sticks, and bay leaf. Stir well.
28 ounces crushed tomatoes, 25 ounces strained tomatoes, 1 cup red wine, 2 tablespoons soy sauce, 1/2 cup whole milk, 2 pieces cinnamon sticks, 1 bay leaf
Develop: Reduce heat to medium-low. Simmer for at least 1 hour (2 hours is better!) until the sauce is dark and thick.
Final Touch: Stir in the grated cheese until melted. Remove cinnamon sticks and bay leaf. Serve over rigatoni with extra parsley.
3/4 cup freshly grated cheese, Parsley and cheese for garnish

Nutrition