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