Jamie Oliver​ Chicken Bolognese Recipe

I made this chicken bolognese on one of those evenings where the fridge looked a bit sad and I wasn’t in the mood for a big shop. You know the ones — just a carrot or two, half a bag of pasta, and a tired packet of ground chicken. But somehow, it turned into a full-on comfort moment in a pot. Cozy, rich, with a slow-simmered kind of depth that feels fancier than it really is.

What I love most about this version is how light it tastes without skimping on flavour. Chicken instead of beef gives it a gentler touch, but you still get the richness from a splash of wine and a whisper of creaminess from the milk. It’s a proper weeknight hero — the kind of thing you throw together half-tired but end up sneaking spoonfuls of straight from the pot while the pasta boils.

Why You’ll Love It

• The chicken keeps it lighter but still so hearty and filling.
• Great for batch cooking — freezes like a dream.
• Red wine + milk = surprisingly silky sauce.
• It’s a one-pot base, so less cleanup (always a win).
• The spices and herbs make it feel like it’s been simmering all day.
• Lovely over any pasta, or even stuffed into a jacket potato if you’re feeling wild.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 large carrots, diced
• 1 lb (450g) ground chicken
• 2 tsp minced garlic
• ½ cup red or white wine
• 5 tbsp tomato paste
• 1 x 15oz (400g) can tomato sauce
• ¾ cup milk of choice (I use whole milk or oat)
• 1 tsp Italian seasoning
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp red pepper flakes (adjust to taste)
• 2 bay leaves
• ¼ cup grated parmesan cheese

How to Make It

Get your base sizzling:

Heat up the olive oil in a big pot or Dutch oven. Add the chopped onion and carrots, and sauté over medium heat until they’re soft and a little golden — about 5–10 minutes. This is where the flavour starts building.

Brown the chicken:

Add in the garlic and ground chicken. Stir it around, breaking it up with your spoon, until it’s browned and no longer pink. Might take around 5–7 minutes.

Wine time:

Pour in the wine and let it bubble away until the liquid’s mostly gone. Your kitchen will start smelling amazing here, just saying.

Tomato boost:

Stir in the tomato paste and cook it out for 2–3 minutes. Then toss in the tomato sauce, milk, herbs, salt, pepper, chilli flakes, and bay leaves. Give everything a good stir.

Let it do its thing:

Bring it to a low boil, then reduce the heat and cover. Let it gently simmer for 40–45 minutes. Stir it now and then so nothing catches. The sauce should thicken and turn all glossy and rich.

Finish strong:

Fish out the bay leaves and taste for seasoning. Stir in the parmesan. Serve hot over pasta, with a fresh sprinkle of basil or extra cheese if you’re in that kind of mood.

Common Mistakes and How to Dodge Them

Why is my sauce watery?
You might not have let it simmer long enough uncovered. Give it time — it thickens beautifully.

Can I skip the wine?
You can, but it really adds depth. Sub in chicken broth if you must, but I’d nudge you to try the wine just once.

Too bland?
Check your salt! Tomato dishes need enough salt to round out the acidity.

Sauce sticking?
You probably had the heat too high. Keep it on a gentle simmer and stir every so often.

Storage and Reheating

Fridge: Keeps well for up to 4 days.
Freezer: Yep — up to 3 months in an airtight container.
Reheat: Gently on the stove with a splash of water or milk to loosen. Microwave also works fine — stir halfway through.

Bonus tip: tastes even better the next day, promise.

Frequently Asked Questions

Can I use turkey instead of chicken?
Absolutely. Ground turkey works just as well — just don’t go too lean or it’ll dry out.

Is milk really necessary?
It adds a silkiness and helps mellow the acidity. You could use cream or even oat milk if needed.

What pasta goes best?
Tagliatelle, rigatoni, fusilli — honestly anything with some nooks for the sauce to cling to.

Can I make it dairy-free?
Yep! Use a dairy-free milk and skip the cheese, or swap in nutritional yeast for a cheesy vibe.

Nutrition Facts (Per Serving)

• Calories: 212 kcal
• Fat: 12g
• Carbs: 7g
• Protein: 16g
• Sodium: ~520mg
• Sugar: 4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken In Tomato Sauce
• Jamie Oliver Chicken Leek Risotto
• Jamie Oliver Chicken Saag Recipe