Turkey Bolognese Sauce
Turkey Bolognese Sauce freezes well so make extra!
Turkey Bolognese SauceThink of this Turkey Bolognese Sauce as a healthy, economical approach to good classic food.
It is healthy because it uses the superfood, low fat – high protein turkey. It is economical because it stretches one pound of turkey to satisfactorily accompany 3 pounds of pasta. Using the portion size on a pasta package (2 oz), that is enough for 24 servings (your mileage may vary.)
Bolognese sauce is not quick, and this will take half a day to make – mostly unattended but you have to keep an eye on it and stir from time to time. As it cooks, the ingredients will be softened and the flavors will blend.
When you want another pasta night, it is then quick and easy to thaw your turkey bolognese sauce while you boil water for your pasta or cheese filled ravioli. Or, you can thaw the sauce to use in your lasagna recipe. And since you are using turkey this dish is extra healthy, even if you decide to add a bit of bacon.
Turkey Bolognese Sauce aka Turkey Ragu2 tablespoons olive oil
1 carrot (minced)
1 celery stalk (minced)
1 medium onion (minced))
¼ cup bacon chopped(optional)
1 pound chopped or ground turkey
4 cups tomato concassée (peeled, seeded, and diced tomatoes) – or use a 28 or 35 oz can of plum tomatoes (use the tomato liquid or replace it with ¾ cup white wine)
1 cup stock (turkey, chicken, or beef)
1 bouquet garni (herbs wrapped and tied in a small cheesecloth packet – e.g. 2 tsps dried marjoram and 2 teaspoons of thyme
¾ cup dairy (milk, half and half, or cream)
Freshly grated Parmesan cheese
CookAdd oil to heated pot.
Add carrot, celery, and onion and bacon if using. Cook medium low until soft, about 10 minutes.
Add ground turkey break up and cook until no longer pink, about 5 minutes.
Add about ¾ cup liquid from tomatoes or wine; raise heat to medium and cook for about 5 minutes to reduce liquid and concentrate flavor.
Add broken diced or broken up tomatoes, stock, and bouquet garni.
Reduce heat to low and simmer for 3 hours until sauce is thick.
Season with salt and pepper.
At this point you can freeze the sauce into serving portions.
If serving now, stir in dairy and spoon over pasta.
If serving frozen sauce, reheat it and add dairy while reheating.
Top with freshly grated Parmesan cheese.
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