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Spaghetti Bolognaise

Published by Sara

Chicken version of an old favourite



  • 1tbsp olive/vegetable oil
  • 1 small red onion or 1/2 regular onion, chopped small
  • 1 fat clove garlic, grated or finely chopped
  • 2 rashers turkey bacon, chopped into little squares
  • 150g chicken mince
  • 75g chicken livers, roughly chopped (optional, if not using then add more mince)
  • 1 tin tomatoes, chopped (and the juice in the tin)
  • 2 tbsp tomato puree
  • 1tsp dried basil
  • 1/2 glass red wine (if available!)
  • salt and pepper
  • dried or fresh spaghetti


Heat the oil on a medium heat in a large saucepan then add the onion, garlic and bacon. Don't overdo the oil, you don't want to drown them! Stir around for up to 5 mins until it starts to smell good.

Turn the heat up and add the livers and mince, keeping the ingredients moving at all times until the meat has browned.

Add the tin of tomatoes, puree, basil, wine and seasoning. Drink the rest of the glass of wine, it's good for the heart.

Put a lid on the saucepan, turn the heat down and simmer for about 15 mins. Put the pasta on to boil about ten minutes into this. Then take the lid off and simmer for a further 5-10 mins, stirring every so often.

You should end up with a nice thick, chunky bolognaise. Serve on the pasta, not mixed through.

Makes 2-3 big-ish portions, 4 if served with salad and bread.

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