Saturday, June 4, 2011

Turkey Bolognese - An American Bird in Italy

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I had some leftover turkey in the fridge, so I made this bolognese (meat sauce) to use it up.  It's an interesting twist on a classic pasta sauce.

Turkey Bolognese

2 Tbsp.olive oil
1 medium onion, chopped
1 c. grated carrots
2 ribs celery, chopped
1/2 lb. mushrooms quartered (I used white mushrooms, but cremini would be good too.)
2 garlic cloves, minced
2 Tbsp. tomato paste
1/2 tsp. crushed red pepper flakes
1 tsp. dried Italian seasoning
1 c. milk
1 1/2 c. red wine
1 -  28 oz.can crushed tomatoes
1 c. chicken broth
3 c. shredded, cooked turkey meat
1 c. parmesan cheese
1 c. basil, chopped
1 lb. cooked tubular pasta (such as rigatoni or ziti)


  1. Heat the olive oil in a dutch oven or other large pot over medium heat.
  2. Add the onions, carrot and celery.  Cook, stirring occasionally,  until they are just beginning to brown (8-10 minutes.)
  3. Add the mushrooms and garlic. Cook for 5 minutes, stirring occasionally.
  4. Add the tomato paste and Italian seasoning.  Cook for 2 minutes, stirring constantly.
  5. Stir in the milk.  Cook until it is reduced by half (about 5 minutes.)
  6. Stir in the wine.  Cook until it is reduced by half.
  7. Stir in the crushed tomatoes.  Bring to a boil, then reduce to a simmer.
  8. Simmer for 30 minutes, stirring occasionally.  Add chicken broth as needed to reach your desired consistency (I liked it a little thick.)  
  9. Stir in the coked turkey meat.  Cook for an additional 20 minutes.  
  10. Stir in the cooked pasta, basil, and parmesan cheese.  Heat for 5 minutes and serve.