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Turkey Bolognese

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I love bolognese. After carbonara, it’s probably my favorite way to eat pasta. If I could, I’d eat bolognese once a week…. but I don’t think my cholesterol levels would like that too much. So I made this slightly healthier version that uses ground turkey instead of ground beef. Yes – I added some bacon. BUT, in my defense, ground turkey absolutely needs some fat! And it’s not even that much bacon, so it’s fine. Its protein! The other great thing about this sauce, is that you can let it roll all day to really develop the flavor, or you can whip it up in about an hour at home. Both ways are equally delicious.

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Turkey Bolognese

Bolognese is one of my favorite sauces. It's hearty, delicious, and not too hard to make. This is a slightly healthier twist on the original, but it's just as tasty.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 celery stalks finely chopped
  • 1 medium carrot finely chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 slices bacon finely chopped
  • 1 pound ground turkey
  • 1 tsp kosher salt
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • Pepper to taste
  • 1/2 cup dry red wine
  • 1 28-ounce can whole peeled tomatoes
  • Grated Parmesan or Pecorino Romano cheese for serving

Instructions

  • Heat the olive oil in a deep pot over medium heat until shimmering. 
  • Add the onions, celery, and carrot. Cook until the onion is translucent and the vegetables are softened, about 6-8 minutes, stirring often. 
  • Add the garlic, tomato paste, and bacon. Stir until the garlic is fragrant and the bacon fat begins to render, about 1 minute. 
  • Add the turkey, breaking it apart with the back of your spoon as you stir. As your stir, add in the salt, pepper, basil and oregano. Cook until the turkey begins to brown. 
  • Stir in the wine and simmer until it is fully reduced, about 5 to 7 minutes. 
  • As the wine cooks down, pour the tomatoes into a separate bowl and squish them with your hands to break them up into smaller pieces. 
  • Once the wine is reduced, pour the tomatoes into the pot, cover the pot and reduce heat to low.
  • The sauce is good after an hour of simmering, but it continues to develop flavor as it cooks down. I usually make the sauce at lunchtime and let it sit on low heat until I’m ready for dinner. After about 6 hours, it has an amazing depth of flavor and it’s the perfect consistency. 
  • Serve with pasta (preferably a large tube noodle like a Rigatoni or a thick flat noodle like a Pappardelle) and sprinkle with cheese.
  • Mangia! 

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