Ground Chicken Spaghetti Bolognese

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  2 strip or 8g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Ground chicken

  Raw

  16 oz or 454g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  1 large or 72g

• Red wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Bay leaf

  Dried

  2 leaf or 0.4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve about 1 cup of pasta water if desired, then drain.
2. Heat the olive oil in a large heavy-bottomed saucepan over medium heat.
3. Add the onion and celery with a splash of water and cook, stirring, until softened, about 5 minutes. Stir in the zucchini and cook 2–3 minutes more.
4. Add the ground chicken and garlic. Cook, breaking up the meat, until lightly browned and no longer pink, 3–4 minutes.
5. Stir in the grated carrot and red wine. Simmer until the wine reduces slightly, 3–4 minutes.
6. Add the diced tomatoes, beef broth, and bay leaves. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer gently for about 45 minutes, stirring occasionally. If the sauce looks dry, add a splash of broth or reserved pasta water.
7. Uncover and simmer 10–15 minutes more, until the sauce is thickened to your liking. Remove and discard the bay leaves; adjust seasoning.
8. Divide the spaghetti among plates, spoon the Bolognese over the top, and garnish with basil and Parmesan.