Chicken Sauce for Pasta

A healthier version of the traditional meat sauce.

750 ml (3 cups)

Preparation 30 min / Cooking 1 h

Recipe

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Ingredients

1	onions, finely chopped	200 g
1	carrots, finely chopped	100 g
2 cloves	garlic, finely chopped
1/2 stalk	celery, finely chopped	35 g
1/2 tbsp	butter, unsalted	7 g
1 tbsp	olive oil	15 mL
360 g	ground chicken, or ground turkey
1/3 cup	milk, partly skimmed, 2%	85 mL
1/3 cup	white wine [optional]	85 mL
1 cup	canned tomatoes (diced)	260 g
2 tsp	tomato paste	10 mL
1 tsp	dried oregano	1 g
	salt to taste
	ground pepper to taste

A food processor would make chopping the vegetables easier.

Finely chop the onion, carrot, garlic, and celery.
Heat the oil and butter in a saucepan over medium heat. Add the vegetables, then cook until softened, 5-6 min, with some stirring. Add the chicken, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine (optional), then cook, stirring frequently, until the wine has evaporated, about 3 min.
Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).

The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

This recipe is in the following categories: Poultry | Sauces & Dips | Braise/Stew | Italian