Ground Chicken Spaghetti Bolognese

Ingredients

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 strip or 4g

• 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 ½ cup or 600g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ½ cup or 360g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  12 leaf, whole or 6g

• Parmesan cheese

  Shredded

  6 tbsp or 30g

Directions

1. Cook the spaghetti according to the package instructions.
2. Heat olive oil in a large, non-stick, heavy-bottomed saucepan.
3. Add onion, celery, and 2 tablespoons of water, cooking for 5 minutes until the vegetables soften. Add zucchini and cook for another 2-3 minutes.
4. Add ground chicken and garlic, cooking for 3-4 minutes while stirring frequently until the chicken is browned.
5. Stir in grated carrot and red wine, simmering for 3-4 minutes.
6. Add diced tomatoes, beef broth, and bay leaves. Season with salt and pepper to taste. Cover, turn down the heat to medium-low, and leave to simmer for 45 minutes, stirring occasionally.
7. Remove the lid and cook for another 10-15 minutes, or until the sauce thickens to the desired consistency.
8. Drain spaghetti and divide among plates. Top with Bolognese sauce and garnish with fresh basil and Parmesan cheese.

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