Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 yellow onion
  • 2 large carrots
  • 1 pound ground chicken
  • 2 teaspoons minced garlic
  • 1/2 cup red or white wine (I like red, but both are delicious)
  • 5 tablespoons tomato paste
  • 1 15 ounce can tomato sauce
  • 3/4 cup plain milk of choice (I used almond, regular milk works too)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 bay leaves
  • 1/4 cup parmesan cheese

Instruction

  • Add the onion, carrot and oil to a large pot or dutch oven.
  • Saute for about 5-10 minutes or until soft.
  • Add in the garlic and chicken and cook until the chicken has browned, stirring often.
  • Once browned, add in the wine and simmer until the liquid has cooked off.
  • Add in the tomato paste and saute for 2-3 minutes.
  • Add in all remaining ingredients aside from the parmesan and bring to a low boil.
  • Reduce the heat to lower, cover and simmer for about 45 minutes, stirring a few times throughout.
  • Discard the bay leaves. Taste and adjust flavors as desired.
  • Serve with your favorite pasta, fresh basil and parmesan and enjoy!