Turkey Bolognese Recipe - Cooking Index
Turkey Bolognese Recipe - Cooking Index
Ground turkey breast has so much rich flavor that you can hardly tell the difference between this sauce and the traditional beef Bolognese. Check with your butcher to make sure that the ground turkey is made from breast meat, without any fat or skin; if in doubt, buy turkey breast meat yourself and chop it in a food processor. Serve over medium strands or ribbons, such as spaghetti or fettuccine, or over medium-sized tubes, shells, or other shapes.
Type: Pasta, Poultry, Turkey| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | (3-ounce) Onion - chopped fine (small) |
| 1 tablespoon | 15ml | Garlic clove - chopped fine (medium) |
| 1/4 teaspoon | 1.3ml | Crushed red pepper flakes |
| 1/2 lb | 227g / 8oz | Ground turkey breast |
| 1/2 cup | 118ml | Chianti or other dry wine |
| 16 oz | 454g | Salt-free whole tomatoes - (1 can) |
| 1 tablespoon | 15ml | Double-concentrate tomato paste |
| 1 tablespoon | 15ml | Finely shredded fresh basil leaves |
| 1 tablespoon | 15ml | Finely chopped fresh Italian parsley |
| 2 teaspoons | 10ml | Sugar |
| 1 teaspoon | 5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Dried rosemary |
| 1 | Bay leaf | |
| Hot cooked pasta |
In a large saucepan or skillet, heat the olive oil with the onion, garlic, and pepper flakes over moderate heat. When they sizzle, add the turkey and saute it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minutes.
Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes. Spoon over cooked pasta. This recipe serves 4.
Content per Serving (sauce only):
calories .. 185 cholesterol .. 48 mg total fat .. 5 g
sodium .. 89 mg
Source:
PASTA LIGHT by Norman Kolpas (c) 1990 - Contemporary Books, Chicago - 134 pages - $7.95 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest
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