Ground Chicken Spaghetti Sauce

Ingredients

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Beef broth or bouillon canned soup

  Ready-to-serve

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Red wine

  Alcoholic beverage, table

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Tomato sauce

  Canned

  100g

• Parmesan cheese

  Grated

  1 tsp or 2g

• Oregano

  Spices, dried

  ½ tbsp, leaves or 2g

• Basil

  Spices, dried

  ½ tbsp, leaves or 1g

• Parsley

  Spices, dried

  ½ tbsp or 0.8g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Heat a large pan for browning the chicken Crumble chicken into the pan and while browning season with bouillon, the dried spices, salt, and pepper. When thoroughly cooked, remove from heat and drain the fat. Set aside. Wipe pan clean of excess meat fat and heat the olive oil. Add the chopped onion and celery. Cook until the onion is translucent. Add the meat back to pot and when combined, add the tomato paste. Keep stirring until the mixture is a dark red color. Add the red wine and cook for approx 2 minutes. Add tomato sauce, more spices to taste, the parmesan cheese, and crushed red pepper flakes. Simmer for an hour or two at the most and serve over cooked whole wheat pasta.

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