Recipe of the Moment - Turkey Bolognese

On to some real food now! Not that appetizers aren't real food, but this is going to be an entree post for those of you who actually need to cook a dinner every now and then. This post is a turkey bolognese that I adapted from Pioneer Woman, who is an incredible food blogger. And, in fact, she got the recipe from a pastor friend of hers, Ryan. So this is really just a passed down recipe that's been passed down again right on for your consumption.

I chopped the recipe in half, which was more than enough for Brad and I. (We ate the whole thing, but that's just because it was so good, I don't recommend it.) And I used frozen ground turkey I had in my freezer instead of ground beef (no, not awesome, but good enough, and free, since I already had it).

The results were stunning. The bolognese has a little hint of sweetness from the carrots and lot of good, hearty flavor from the tomatoes and the meat. I added some extra garlic and some extra red wine to "beef" up the flavor of the turkey (ha ha, get it? ...), and it all worked out quite nicely. I am a big fan. I liked it way too much to not share with you all.

Why not finish off the bottle you used to cook with while you enjoy your dinner? Guaranteed perfect wine pairing for the meal.

Turkey Bolognese

2 glugs olive oil
3/4 cup grated carrots (use your cheese grater, just on the smaller side)
1/2 red onion, diced
1 lb ground turkey
1 T dried oregano
1 T dried basil
3 ounces tomato paste
6 cloves garlic, minced
1 1/2 cups red wine
1 T Worcestershire
1 28 ounce can whole tomatoes
1/2 cup milk
Salt and Pepper, to taste
Parmesan, for topping
1/2 pound cooked pasta

Directions (see Pioneer Woman's site for detailed pictures of each step)
1. In a dutch oven, heat olive oil over medium heat
2. Add carrots and onions, and cook till not quite soft
3. Make a well in the center of the mixture and add ground turkey, stir and cook till browned
4. Add oregano and basil, and stir to combine everything
5. Make another well, this time adding the tomato paste in the center, stirring till heated through
6. Add garlic and cook till somewhat soft
7. Make another well and add red wine and Worcestershire, stir to combine
8. Add tomatoes, breaking up with your spoon
9. Add milk, stir all together, season with salt and pepper, turn heat down to low and let flavors meld for at least 30 minutes
10. Serve over pasta and sprinkle with parmesan



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