Chicken Bolognese with Penne

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Followed the recipe to a T and it came out great. I was afraid that a pound of ground chicken wouldn't be enough for a pound of pasta but it was fine. A little lighter and less rich than a typical bolegnese but still had great depth. And way easy. I did let it simmer for about an hour. Will definitely make this again.

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Made it for family dinner last night. My 3 year old and 1 year old at it up! Husband liked it too. Will definitely make again!

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the best pasta ever...

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My husband and I just got married and bought a house and are trying to save money where we can. We still love to entertain, and this recipe is perfect for it! It serves up to 6 people, and cost me under $20 to make (including a salad! We use italian chicken sausage, but otherwise leave the recipe as is. the longer you let it sit on the stove and simmer, the better it tastes! Highly recommended, and really hard to screw up!

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very delicious. added a little more tomato and some oregano and basil. definitely will make again

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My family of 8 (including 5 teenage/young adult men request this often and I prepare it about once a month. I double the recipe and it turns out perfect every time. There is no need to change or substitute any ingredient. The depth and layers of flavors are perfect in every way! Everyone I serve this to is very satisfied and happy at the end of the meal.

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When I first saw Wolfgang Puck making this recipe 3 years ago through burned-out eyes at 2 am, it reminded me of a recipe I got from a restaurant in the late eighties in The Village, New York City. I forget the name, but they had three or four ducks on the awning. Anyway, if you apply the basics of the recipe in most any bolognese recipe, DELICIOUS! Try it with casing-free sweet sausage, chicken or pork.

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This was just great....I made only one change...I used 1/2 chicken italian sausage for part of the meat. the thyme is essential as is the white wine...so good...everyone raved and asked for the recipe

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This recipe is a winner. I love the tanginess of the tomato sauce/juice. I added diced zucchini and drizzled some extra virgin olive oil in the end and my husband loved it. He called it restaurant quality!

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My husband and I thought this was pretty good, but not exceptional.