This bolognese sauce is so versatile and simple to make. See the post on how to make the most out of leftovers.
- 4 strips bacon, chopped
- 1 lb. ground chicken
- 8 oz. Italian mild sausage, about 2 links, removed from casing
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 6 oz. can tomato paste
- 1 1/2 cups milk (whole or 2%)
- 1 1/4 tsp. kosher salt
- 1 bay leaf
- 1/4 tsp. red chili flakes, optional
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh parsley, chopped
- Freshly ground black pepper, to taste
- 1 lb. spaghetti, cooked, reserve 1/2 cup pasta water
- In a large heavy-duty sauté pan or dutch oven, cook the bacon over medium-high heat until crisp. Drain all but 3 tablespoons of bacon grease. Add chicken and sausage. Cook until no longer pink while breaking up the meat with a spoon.
- Add onions and garlic. Cook until soft, about 5 minutes, stirring frequently.
- Add chicken broth and tomato paste. The chicken broth will come to a quick simmer. With a wooden spoon scrape and stir the bottom of the pan to loosen browned bits.
- Add milk, salt, and bay leaf. Optional, stir in red chili flakes. Season with black pepper to taste. Reduce heat to low, and simmer, for 30 minutes, covered. The sauce will reduce and thicken.
- Stir in Parmesan cheese and parsley. Taste the sauce for salt before tossing with spaghetti.
- Toss the sauce with cooked spaghetti. Add reserved pasta water to thin out if needed.
- Leftovers: Leftover bolognese sauce will last up to 4 days in the refrigerator when stored in an airtight container.
Keywords: easy sauce, spaghetti sauce, meat sauce