I’m always looking for new ways to cook up ground turkey since we buy a lot of it in bulk from Costco (where else). Last week, I got bolognese in my head and have been searching for a suitable recipe ever since. Why do all bolognese recipes vary so much? And why do some of them take 4 hours and some take 45 minutes? Thoroughly confused, I ended up blending together some Anne Burrell, Emeril, and Tyler Florence recipes for a yummy result. This took a little over an hour, which was much better than Anne’s recipe which literally would have bordered on 4.5-5 hours. Give this a shot next time you’re craving a meat sauce!
Recipe by Just the Tip
Here’s what I used:
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 1/2 pounds ground turkey
- 3/4 cup dry white wine (I used sauvignon blanc)
- 1 can (6 ounces) tomato paste
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 cup fat-free half and half
- 1/2 package of thyme, tied with kitchen string
- 4 tbsp fresh ricotta cheese
- 1/4 cup chopped parsley
- kosher salt and black pepper
Here’s what I did:
- In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. Heat a couple of tbsp of olive oil over medium-high heat in a large dutch oven. Add the pureed veggies and season generously with salt. Cook until they become nice and brown, stirring often, about 15 to 20 minutes. Remove the veggies from the pan and save for later.
- Bring the pot back up to temperature over medium-high heat. Brown the turkey, breaking up with a spoon, for about 10 minutes. Add the wine, cooked veggies, and thyme bundle and cook for about 10 minutes until the wine is mostly evaporated. Stir in the tomato paste and allow to lightly brown for about 10 more minutes.
- Add broth and half and half and bring to a boil over high heat. Reduce to a simmer, and cook for about 30 minutes until the sauce is thick and creamy.
- Serve over pasta (I’m obsessed with the egg pappardelle from TJ’s), garnish with parsley and fresh ricotta cheese.