Turkey Bolognese
Fresh pasta in a bolognese sauce is one of my favorite meals to order at restaurants, and especially for takeout. If i’m being honest, I used to order tagliatelle bolognese from Italian Homemade Company in SF once a week on average. I love the rich wine, meat, and tomato aromas that come together in this comforting dish. Before I made the decision to give up red meat, this was the one recipe that I knew I needed to figure out how to recreate without red meat. It ended up coming out PERFECTLY and i’m so pumped to share it!
Turkey Bolognese
Servings: 8
Ingredients
- 1 tbsp olive oil
- 1 large carrot chopped into small pieces
- 1 large onion chopped into small pieces
- 2 stalks celery chopped into small pieces
- 10 cloves garlic minced
- 1.5 lbs ground turkey < 96% lean or dark meat
- 1.5 cup red wine (I typically use a nice jam-y wine)
- 8 medium tomatoes pureed
- 1.5 tsp oregano dried
- 1 tsp rosemary dried
- 3 oz tomato paste
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium-high heat.
- Add onion, carrot, and celery. Saute for 5 minutes or until the vegetables begin to soften.
- Add in ground turkey. Break apart the meat and cook until almost cooked through.
- Drain most of the fat from the pot, but leave a thin layer in the bottom of the pan.
- Add in the garlic and cook for another 2 minutes.
- Pour in the wine and simmer for 2-3 minutes.
- Stir in the pureed tomato, tomato paste, oregano, rosemary, some salt, and pepper.
- Cook for 20 more minutes on medium high heat and let the flavors combine.
- (Optional) Use an immersion blender and blend up parts of the sauce to both thicken the sauce and get a more meaty flavor throughout that sticks to your noodles.
- Salt and pepper to taste. Serve over fresh pasta.
