Turkey Ragu alla Bolognese
This take on Bolognese is by no means traditional, it uses very low-fat turkey in place of beef and fatty pork. As a result, it is significantly lower in fat and cholesterol but it is just as delicious! This bolognese-inspired recipe is a heart-healthy way to enjoy one of Italy’s most iconic dishes.
Prep Time: 15 minutes
Cook Time: 3 1/2- 4 hours
Serves: 6
Ingredients:
1 lb ground turkey breast (99% fat-free)*
2 tbsp olive oil
2 medium onions
2-3 carrots
2 ribs of celery
5-6 cloves of garlic
1 1/2 cups red wine*
1 28 oz can San Marzano tomatoes
1 rounded tbsp tomato paste
1 cup milk
2 bay leaves
1 tsp rubbed sage
1 tsp fennel seeds (roughly ground)
1 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary
1/4 tsp basil
1/4 tsp marjoram
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp nutmeg
Black pepper to taste
Kosher salt to taste
Directions:
Finely mince the onion, carrot, and celery (you can even blitz them in a food processor). You want them cut finely enough that they blend into the sauce.
Add 2 tbsp olive oil to a Dutch oven with a lid, and set it to medium-high heat.
Once the oil is shimmering add in the soffritto (onions, carrots, and celery) and saute until the onions are translucent and starting to brown.
Add in the tomato paste and garlic and sauté for a couple of minutes.
Next, add in the ground turkey along with all the dry herbs and spices, making sure that the dried herbs and spices coat the meat and are evenly distributed.
Let the turkey cook until it is mostly cooked through and starting to brown in spots.
Pour in the red wine and deglaze the pan, scraping up all the browned bits at the bottom of the pan, they provide extra flavor to the sauce.
Let the wine reduce by half, until it has a more syrupy consistency, then add in the San Marzano tomatoes and the bay leaves.
Lower the heat to low, add some salt and pepper, and mix.
Cover the pot loosely with the lid and let the sauce simmer on low for 2 1/2 to 3 hours.
After the sauce has been simmering for 2 1/2 hours, stir in the milk and let the sauce continue to cook covered on low for another 45 minutes to an hour.
After an hour, give the sauce a taste and adjust the salt levels in necessary.
Enjoy!
Additional Notes:
*This sauce can also be made vegetarian or vegan. To make the sauce veggie you can use crumbled tofu with a little soy sauce and the spices and herbs mentioned in the recipe. You can also use lentils along with the aforementioned herbs and spices in place of the turkey. To make the sauce vegan, use plant-based milk in addition to the tofu or lentils.
*Because I am using 99% fat-free ground turkey breast, I add all the above herbs and spices to boost the flavor of the sauce and emulate the flavor of sausage. If you use fattier (and more traditional) meats all the herbs and spices aren’t necessary to make a great Bolognese.
*If you do not want to use alcohol you can swap the red wine for chicken or veggie stock with a few tablespoons of balsamic vinegar mixed into it.
