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Turkey Bolognese

Turkey Bolognese

Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. Although traditionally the sauce is cooked for several hours over low heat, we have modified it to be ready within an hour and just a few simple steps!
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Prep Time 30 minutes
Cook Time 40 minutes
Course dinner, entree, Main Course
Servings 2 people
Calories 830 kcal

Equipment

  • Cutting Board
  • Knife
  • Peeler
  • 2 Medium-Large Pots

Ingredients (2 Servings)
  

  • 10 ozw Ground Turkey
  • 2 each Celery Stalk, cleaned
  • 1 each Shallot
  • 1/4 ozw Basil Leaves
  • 1 each Carrots, cleaned, medium
  • 1 clove Garlic Clove
  • 1 can Diced Tomatoes, 14 ozw can
  • 1 pkg Chicken Stock
  • 2 pkgs Red Chili Flakes
  • 1/2 lb. Brown Rice Penne
  • 1 tbsp Tomato Paste
  • 2 tsp Oregano, dried

Instructions
 

  • Wash and peel vegetables. Small dice carrots, onion, celery, and mince garlic. In large sauce pot, heat 2T | 4T oil over medium-high heat, add carrots, 1/2C | 1C onion, celery, 1t | 2t salt and 1/2t| 1t pepper, and cook until the vegetables begin to soften, about 5-7 minutes.
  • Add the ground turkey, and cook, breaking it up the until it is starting to brown, about 4 minutes. Stir in minced garlic, oregano and 1 pkg | 2pkg red chili flakes (omit or use less to reduce spice level) and cook for an additional minute.
  • Pour 1/2C | 1C wine (optional) or 1/2C | 1C chicken stock into the pot and stir, scraping up any fond (browned bits on bottom of pot). Set aside remaining chicken stock for the next step.
  • Add the diced tomatoes and tomato paste, remaining chicken stock, and the rice milk. Lower the heat and let simmer for about 20 minutes, stirring occasionally, until the sauce starts to thicken. Taste and adjust seasoning with salt, pepper and red chili flakes.
  • Meanwhile, bring a large pot of water to a boil, add brown rice pasta noodles, and cook until al dente, about 8-10 minutes. Drain and place in a serving bowl.
  • Toss noodles with prepared sauce and garnish with a chiffonade (tightly rolled and sliced thin) of basil. Serve & Enjoy!

Recipe Notes:

If you have a meat grinder or food processor, grind/chop your carrots, onions and celery to save some prep work with mincing. It also allows the vegetables to cook into the meat and creates wonderful added flavor.
OTHER SUPPLIES NEEDED:
  • Vegetable Oil
  • Red Wine (Optional)
  • Salt
  • Pepper
INGREDIENTS:
Turkey (23.1%), GF Penne Rice Pasta (18.5%) [Brown Rice, Rice Bran, Water], Tomato (16.2%), CELERY STALK (10.4%) [1 CELERY STALK], Cabernet Sauvignon (9.6%) ( Sulphites), Rice
milk (9.6%), Carrots (5%), Chicken Broth Concentrate (2.3%) [CHICKEN STOCK, MALTODEXTRIN, NATURAL FLAVOR, CHICKEN FAT, SUGAR, SALT, YEAST EXTRACT, AND XANTHAN GUM.],
Shallots (1.6%), Olive Oil (1.5%), Tomato paste (1.3%), Dried oregano (0.29%), Garlic (0.24%), Basil (0.2%), Black pepper (0.05%), Kosher salt (0.02%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)], 100% organic red chili flakes

Nutrition

Serving: 22.4gCalories: 830kcalCarbohydrates: 110gProtein: 38gFat: 25gSaturated Fat: 4.5gCholesterol: 105mgSodium: 490mgPotassium: 1130mgFiber: 10gSugar: 11gCalcium: 210mgIron: 5.5mg
Keyword turkey
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