Calorically responsible, incredibly delicious, effortless to make, and healthy. This is exactly how I describe my “Pollognese Sauce”.
If you have tried my “Best Bolognese” you know first-hand how yummy it is and may be thinking to yourself, “Why another meat sauce?” Taste this sauce for yourself and you will see I don’t need an excuse but here are a few reasons why/when I choose to make it:
- When the intention is there to make my “Best Bolognese” but the execution, for whatever reason, just isn’t.
- I don’t always have the time in the morning to prepare my slow cooker scrumptious sauce.
- One of my daughters tells me at 7:00 pm that she wants to bring it into school for lunch – TOMORROW!
- I bought pre-diced* carrots, celery and onions that I don’t want to go to waste (since precut vegetables spoil more quickly than whole) and I need to make something STAT!
- When I need to batch cook and have meals that can be frozen on hand.
- I don’t feel so inspired yet want to cook something everyone is sure to love.
Everyone in the house agress on one thing…this sauce rocks! What we don’t all see eye to eye on is the best way to eat it. In Brookie’s world, pasta is always a good idea, so she prefers it with any type of whole wheat noodle. Dan loves it over zucchini noodles whereas I favor it over spaghetti squash. And Hayley loves eating it in a bowl, by itself, simply sprinkled with parmesan cheese and scooping it up with a hot and crusty whole wheat baguette. Tell me your mouth isn’t watering! …And in case you were wondering, I don’t have all of these on hand for one meal…I’m not that crazy 😉
*To make this “Cooking In Heels” recipe even easier I buy my vegetables pre-diced if not separately, in a mirepoix (carrots, onions and celery mixture) and chop them even finer using my mini-chopper.
- Nonstick Cooking Spray
- 1 large onion, finely chopped (about ¾ cup)
- 1 large carrot, finely chopped (about ½ cup)
- 1 stalk celery, finely chopped (about ¼ cup)
- 2-4 tablespoons reduced sodium chicken broth (optional)
- 4 cloves garlic, minced (or 2 teaspoons jarred minced garlic)
- 1 tablespoon Italian seasoning
- 1 pound extra lean ground chicken
- 1 - 28 ounce can crushed tomatoes
- 1 tablespoon parsley flakes
- ½ teaspoon salt
- ½ cup grated parmesan cheese
- Heat a large pan coated with nonstick cooking spray over medium heat. Add onion, carrot, and celery to pan and cook until onion begins to brown, stirring occasionally adding broth slowly if needed . About 5-8 minutes.
- Stir in garlic and Italian seasoning for about 30 seconds. Add ground chicken, cook and stir breaking up chicken with a wooden spoon until it is no longer pink.
- Increase the heat to high and add tomatoes. Cook until sauce has thickened, about 4-6 minutes. Stir in parsley and salt.
- Serve with sprinkled cheese on top.