Step 1

Add 1 teaspoon kosher salt, garlic powder, paprika, thyme, rosemary, parsley, oregano, red pepper flakes, and black pepper to a small bowl and mix to combine. Set aside.

Step 2

Heat a large Dutch oven over medium/high heat and add 2 tablespoons of olive oil to the Dutch oven. When the olive is fragrant, add the ground chicken to the Dutch oven and break up the chicken into small pieces with a wooden spoon.

Step 3

Add the spices to the chicken and mix again. Let the chicken cook for about 5 minutes or until the chicken is almost cooked but still has some pink pieces. Remove the chicken from the Dutch oven with a slotted spoon and transfer it to a separate bowl.

Step 4

Keep any oil or chicken drippings in the Dutch oven. Add one more tablespoon of olive oil to the Dutch oven and then add the onion. Season the onion with ¼ teaspoon of salt and mix. Allow the onion to saute for 4-5 minutes and then add the garlic, carrots, and celery. Allow the veggies to cook for an additional 2 minutes.

Step 5

Add the crushed tomatoes, tomato paste, brown sugar, and Worcestershire to the Dutch oven and whisk the ingredients together. Bring the sauce to a boil over medium/high heat.

Step 6

Add the ground chicken back into the Dutch oven, mix, and turn the heat down to low and allow the chicken bolognese to simmer uncovered over low heat for 1.5 hours. Stir periodically.

Step 7

Once the bolognese has simmered and some of the liquid has cooked off, remove the bolognese from heat and allow it to rest for 10-15 minutes.

Step 8

While the bolognese is resting, prepare pasta according to package instructions. Serve the bolognese over the pasta and top with parmesan and chopped basil.