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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (499g) Recipe makes 4 servings |
||
| Calories 515 | ||
| Calories from Fat 282 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.4g | 48% | |
| Saturated Fat 12.2g | 60% | |
| Monounsaturated Fat 13.4g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 120mg | 40% | |
| Sodium 548mg | 22% | |
| Potassium 1075mg | 30% | |
| Total Carbohydrate 23.4g | 7% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 3.4g | ||
| Protein 32.0g | 64% | |
Spaghetti With Chicken Bolognese Sauce
SERVES 4
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery, with leaves chopped
- 1 garlic clove, minced
- 1 lb chicken breast, minced
- 1/2 cup dry white wine
- 1 (28 ounce) can crushed tomatoes in puree
- 1 cup chicken stock
- 1 tablespoon flat-leaf Italian parsley, chopped
- 1/2 cup heavy whipping cream
- 1/4 cup parmesan cheese, shaved
- salt and pepper
Directions
1
In a large saucepan, heat oil and add onion, carrot and sauté until softened for approximately 5 minutes.2
Add chicken and garlic and cook for 5 minutes.3
Add wine and stir until almost all evaporated.4
Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.5
Reduce heat to simmer for approximately 30 minutes.6
In a separate pan, cook spaghetti until al dente.7
Add cream and cook for 5 more minutes. Add salt and pepper.8
Toss pasta with sauce and garnish with parmesan cheese.
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Featured Reviews for This Recipe
From: Sara 76
On Jul 4, 2008
This was so good! It made a nice change, like you said! Next time I think I'll do what VoijaRisa suggested, and add some eggplant, and maybe some roasted capsicum, just to give it a little more flavour.
From: MEP
On Feb 2, 2007
Really good. I wanted something diffent from the usual bottles spaghetti sauce, and it turned out great. We had it with fettucini, and all went back for more. Thanks!
From: VoijaRisa
On Sep 9, 2007
While quite good, this recipe seemed to be lacking a little something. It wasn't quite as robust as I was hoping for from all the things in it. I had even added mushrooms. I think perhaps some artichoke or eggplant may help depending on taste. Overall, a nice solid recipe. Very simple to make (although somewhat time consuming), but I did like that it didn't take many dishes (I did most of it in a wok). It ended up being slightly better reheated after the noodles (fettuchini in my case) had soaked up some of the sauce. I think this might also be better with penne or other tubular pasta which would hold the sauce better than fettuchini or spaghetti.
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