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
- 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
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.
