Turkey Bolognese
Bolognese is typically made with beef, veal and Pancetta, but for this recipe I substituted fresh ground turkey and instead of adding milk, I add a touch of butter to the end for additional creaminess and lusciousness.
This is so yummy....I have a food crush on this recipe!
Turkey Bolognese
The key to this dish it to dice the onion, carrot and celery the same, small dice size and to cook the the turkey into small crumbles that mimics the size of the vegetables. To help get uniform carrot and celery sizes (and to save time) I cheat and buy carrots and celery that are already cut into sticks, then dice them.
1 Pound fresh ground turkey
1 Cup carrots, diced
1 Cup yellow onion, diced
1 Cup celery, diced
1/3 Cup beef broth
1/4 Cup dry red wine
1 Heaping tablespoon Italian parsley, chopped fine
8 Basil leaves, chopped fine
3 Cloves of garlic, rough chopped
Pinch of crushed red pepper flakes
2 Tablespoons of butter
28 oz Can crushed tomatoes
3/4 Cup grated Pecorino Romano Cheese (you can use these cheap stuff too, what's important is to have plenty of it)
8 oz of your favorite pasta, (Pappardelle and Rigatoni work well)
Olive oil
Salt and Pepper
Drizzle enough olive oil in a skillet to cover the bottom. Heat to medium and add the onion and garlic. Cook until soft, about 7 minutes, stirring frequently to prevent burning. Season with a pinch of salt. When onions are translucent, add the celery and carrots (add more olive oil pan is dry). Cook for 5 more minutes and season with salt, then add turkey (add more olive oil pan is dry). and cook until turkey is cooked through, season with salt. Next add wine, broth, parsley, basil, pepper flakes and tomatoes. Season with salt and pepper. Stir to incorporate and cover and simmer for 45 minutes, stirring occasionally.
While the sauce is simmering make the pasta according to the directions and grate the cheese. Finish the sauce by stirring in butter until melted. Let the sauce rest for 10 minutes before serving.
Spoon sauce over cooked pasta and sprinkle with generous amounts of cheese.
Serves 4
This is so yummy....I have a food crush on this recipe!
Turkey Bolognese
The key to this dish it to dice the onion, carrot and celery the same, small dice size and to cook the the turkey into small crumbles that mimics the size of the vegetables. To help get uniform carrot and celery sizes (and to save time) I cheat and buy carrots and celery that are already cut into sticks, then dice them.
1 Pound fresh ground turkey
1 Cup carrots, diced
1 Cup yellow onion, diced
1 Cup celery, diced
1/3 Cup beef broth
1/4 Cup dry red wine
1 Heaping tablespoon Italian parsley, chopped fine
8 Basil leaves, chopped fine
3 Cloves of garlic, rough chopped
Pinch of crushed red pepper flakes
2 Tablespoons of butter
28 oz Can crushed tomatoes
3/4 Cup grated Pecorino Romano Cheese (you can use these cheap stuff too, what's important is to have plenty of it)
8 oz of your favorite pasta, (Pappardelle and Rigatoni work well)
Olive oil
Salt and Pepper
Drizzle enough olive oil in a skillet to cover the bottom. Heat to medium and add the onion and garlic. Cook until soft, about 7 minutes, stirring frequently to prevent burning. Season with a pinch of salt. When onions are translucent, add the celery and carrots (add more olive oil pan is dry). Cook for 5 more minutes and season with salt, then add turkey (add more olive oil pan is dry). and cook until turkey is cooked through, season with salt. Next add wine, broth, parsley, basil, pepper flakes and tomatoes. Season with salt and pepper. Stir to incorporate and cover and simmer for 45 minutes, stirring occasionally.
While the sauce is simmering make the pasta according to the directions and grate the cheese. Finish the sauce by stirring in butter until melted. Let the sauce rest for 10 minutes before serving.
Spoon sauce over cooked pasta and sprinkle with generous amounts of cheese.
Serves 4
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