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Chicken Bolognese

with Grana Padano Cheese

Quick & Easy
Quick & Easy
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this take on the Italian classic, we’re cooking ground chicken in a savory tomato sauce made with an aromatic trio of onion, garlic, and celery, then rounding it out with a touch of smooth crema bel paese cheese. The hearty sauce is the perfect match for whole grain pasta and nutty Grana Padano cheese.

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Chicken Bolognese with Grana Padano Cheese
Title
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the celery lengthwise; thinly slice crosswise. Peel and small dice the onion. Peel and roughly chop the garlic. Grate the Grana Padano cheese on the small side of a box grater.

Start the bolognese:
2 Start the bolognese:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced celery, diced onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. 

Finish the bolognese:
3 Finish the bolognese:

Add the tomato paste to the pan and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the verjus and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is thickened and the chicken is cooked through. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water and cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

Add the cooked pasta, bel paese cheese, half the grated Grana Padano cheese, and half the reserved pasta cooking water to the pan of bolognese. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the remaining grated Grana Padano cheese. Enjoy! 

 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the celery lengthwise; thinly slice crosswise. Peel and small dice the onion. Peel and roughly chop the garlic. Grate the Grana Padano cheese on the small side of a box grater.

2 Start the bolognese:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced celery, diced onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. 

Start the bolognese:
Finish the bolognese:
3 Finish the bolognese:

Add the tomato paste to the pan and cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the verjus and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is thickened and the chicken is cooked through. Turn off the heat.

4 Cook the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water and cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

Add the cooked pasta, bel paese cheese, half the grated Grana Padano cheese, and half the reserved pasta cooking water to the pan of bolognese. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the remaining grated Grana Padano cheese. Enjoy!