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Rec: Chicken and Roasted Pepper Bolognese Hoagies...I got this

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Joined: Dec 15, 2005


Posted to Thread #14007 at 8:47 pm on Mar 2, 2009

recipe off the net many years ago. Sorry, I wasn't good then about noting where it came from. I think it was for a pasta type dish but I decided to use the mixture for Hoagies and boy is it good. It makes a lot and freezes great so I make the whole amount and then package it for the freezer in serving sizes.

Chicken and Roasted Pepper Bolognese Hoagies
Serves 6


3 red bell peppers,
Olive oil for brushing
3 tbsp olive oil
1 onion, finely chopped
5 cloves garlic chopped
8 oz mixed mushrooms, chopped
1-1/2 lb ground chicken
1/2 cup white wine
2 tbsp tomato paste
1 (16-oz) can crushed tomatoes
1 cup chicken stock
1/4 cup parsley, chopped
1/4 cup basil, julienne

2 tbsp butter
1 cup grated Pecorino Romano cheese or Parmesan), divided
Salt and Pepper

Hoagie Rolls

Roast peppers and remove and discard skin. Finely chop peppers. Set peppers and juices aside.

In a large stockpot, heat olive oil over medium-high heat. Add onion, garlic and mushrooms and cook until mushrooms release their liquid and begin to brown. Add ground chicken and cook until chicken is well browned. Add white wine and cook, stirring until all liquid is evaporated. Stir in tomato paste and cook 5 minutes, stirring constantly. Add tomatoes, chicken stock, and peppers with reserved juices, reduce heat to medium-low and simmer for 45 minutes, stirring occasionally.

After 45 minutes, stir in parsley and basil and cook for another 20 minutes.

After 20 minutes, remove from heat and stir in butter and remaining Romano cheese, and season with salt and pepper.

Serve in Hoagie rolls

This sauce freezes very well.

Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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