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A white dutch oven with chicken bolognese with papardele pasta and two serving utensils on a table.
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Chicken Bolognese, Greek Style

This Greek-style Chicken Bolognese is a Mediterranean twist on the Italian classic. Ground chicken thighs simmer with warm spices and San Marzano tomatoes for a rich, comforting, and perfectly balanced pasta sauce.
Course Main Course
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 210kcal
Author by Jenny Skrapaliori Graves

Ingredients

  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili flakes
  • ½ teaspoon all spice
  • 1.1 lb ground chicken
  • 4 garlic cloves minced
  • 1 onion medium size, finely diced
  • 2 carrots medium size, finely diced
  • 2 celery stalks only the rib, finely diced
  • 28 oz San Marzano tomatoes whole, crushed
  • 1 cup stock chicken or vegetable
  • 10 oz papardelle pasta or the pasta of your choice
US Customary - Metric

Instructions

  • Warm the olive oil in a large skillet or wide pot over medium heat. Add in the oregano, cumin, coriander, allspice, cloves, and chili flakes. Stir and infuse the olive oil.
  • Add the ground chicken, breaking it apart gently with a wooden spoon. Cook until no longer pink, allowing the meat to take on a little color. Season lightly with sea salt and freshly ground pepper.
  • Add the diced onion and let it cook for a couple of minutes. Add the garlic and stir for a few seconds, just until fragrant. Follow with the diced carrots and celery. Let them cook for a few minutes until they begin to soften.
  • Pour in the tomatoes along with their juices. Stir well, scraping up any browned bits from the bottom of the pan. Lower the heat and let the sauce simmer gently, uncovered, for 30–40 minutes. Stir occasionally.
  • Taste and adjust the seasoning, adding a little extra salt, pepper, or chili flakes if you prefer a spicier flavor.
  • Bring a large pot of salted water to a boil. Cook the pappardelle (or your pasta of choice) until al dente, according to package directions. Reserve about a cup of the pasta water, then drain the rest.
    Add the cooked pasta to the sauce and toss gently to coat, adding a splash of pasta water if needed to help the sauce cling beautifully.
    Serve hot, topped with freshly grated kefalotiri or Parmesan cheese, and a drizzle of good olive oil.

Nutrition

Calories: 210kcal | Carbohydrates: 7g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 229mg | Potassium: 569mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3606IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg