Meat Sauce with Chicken
Meat sauce with chicken is a lighter take on bolognese, but minced chicken is lean, so it needs gentle cooking to stay moist. Onion and garlic are softened, the mince is cooked until no pink is left, and then two tins of tomatoes, tomato puree and oregano simmer with it for 20 minutes. It serves four over spaghetti and is ready in 45 minutes.
- Total
- 45 min
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Per serving
- 515kcal
How long to cook meat sauce with chicken
The sauce needs 45 minutes from start to finish: 5 minutes to soften the onion, 8 to cook the mince and 20 to simmer. Minced chicken, like all poultry mince, must be cooked until there is no pink left and it is steaming hot all the way through. Don't rinse it, just cook it straight from the pack. Because chicken mince is lean, the long gentle simmer matters more than browning, and the tomato puree adds the depth that the pale meat does not provide.
Meat sauce with chicken: the method
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- Soften the onion Heat the oil in a large deep frying pan over a medium heat. Add the onion and cook for , until soft and translucent. Add the garlic and cook for .
- Cook the chicken Add the mince and break it up with a wooden spoon. Cook for over a medium heat, stirring, until no pink remains. Chicken mince stays pale, so do not wait for it to brown.
- Build the sauce Stir in the tomato puree and cook for . Add the tomatoes, oregano, water, salt and plenty of pepper and bring to a gentle simmer.
- Simmer Cook uncovered for , stirring now and then, until the sauce is thick and the chicken is steaming hot all the way through. Add a splash of water if it starts to catch.
- Cook the pasta While the sauce simmers, bring a large pan of water to the boil with the salt. Cook the spaghetti for , or as the packet says. Scoop out a mugful of cooking water, then drain.
- Serve Toss the spaghetti with some of the sauce, adding a splash of cooking water if it is too thick, then top with the remaining sauce and cheese if you like.
Serving and variations
Spaghetti is the classic partner, but the sauce is also good over penne, in a lasagne or spooned on to a baked potato. Grated carrot or finely chopped peppers can go in with the onion for extra sweetness. For a creamier dinner using the same meat, try pasta with chicken and cream sauce. Minced chicken is also good fried with spices, as in pan-fried minced chicken.
Common problems and fixes for Meat Sauce with Chicken
- The chicken is dry and crumbly.
- Cook the mince over a medium heat just until the pink has gone, and let it finish in the sauce. The 20-minute simmer in the tomatoes is what keeps it moist.
- The sauce is watery.
- Simmer it uncovered for a further 5–10 minutes, stirring, until a spoon dragged across the pan leaves a clear trail.
- The sauce tastes sharp or flat.
- Fry the tomato puree for a full minute before adding the tomatoes, and add a pinch of sugar if the tomatoes taste sour. Taste before serving and add pepper.
Frequently asked questions about Meat Sauce with Chicken
How long does meat sauce with chicken take to cook?
About 45 minutes in all: 10 minutes of preparation, 15 minutes for the onion and chicken, and a 20-minute simmer. The pasta cooks while the sauce simmers.
How do I store and freeze it?
Cool the sauce within 2 hours and keep it in the fridge for up to 2 days, or freeze it for up to 3 months. Thaw it in the fridge overnight and reheat once until steaming hot all the way through.
Can I use turkey or pork mince instead?
Yes. Turkey mince cooks exactly as the chicken does. Pork mince is fattier, so spoon off any excess fat before adding the tomatoes.
What can I use instead of tinned tomatoes?
Use 700g passata and simmer for the same time, adding a splash of water if the sauce thickens too much.
How did you like the recipe?
4.9 / 5 · 54 ratings
