Quick Ground Chicken Bolognese Sauce

Add the vegetables to the canister of your appliance, seal, and pulse for about 30 seconds to a minute, or until the vegetables are finely minced but still have a bit of texture. Tip - You do NOT want this silky smooth like a baby food puree. It should retain some chunky bits and texture, so don't get carried away.

To a large skillet, add the olive oil, pour the vegetable mixture over the top, and cook over medium-high heat for about 5 to 7 minutes, or until the vegetables are very soft and tender. Stir very frequently.

Add the chicken, and cook for about 5 minutes, or until the chicken is cooked through. Crumble, toss, and stir as the chicken cooks to ensure even cooking and browning. Tip - At any time during cooking if the mixture seems very dry, drizzle in a bit of olive oil, as desired.

Add the garlic, salt, pepper, Italian seasoning, stir to combine, and cook for about 1 minute, or until fragrant. Stir constantly. 

Add the red wine, tomato paste, stir to combine, and bring to a gentle simmer.

After the mixture has come to a simmer, add the crushed tomatoes, reduce the heat to medium, and allow the sauce to simmer uncovered for about 20 to 25 minutes. 

Taste the sauce, and as desired, add additional salt, pepper, Italian seasoning, or even a pinch of granulated sugar, to taste.  Seasoning Tips - If the sauce tastes at all flat or boring, it likely needs more salt, so don't be afraid to add it. If it tastes a bit too acidic, a pinch of sugar is probably in order. Always season to your own tastes.

Serve as desired, such as over pasta. 

Storage - Extra sauce will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. I store all leftovers (fridge or freezer) in individual portion sized containers for easy reheating. I reheat the sauce in the microwave for 30-60 seconds, or as necessary.