Thursday, 28 March 2013

Turkey Bolognese


Turkey Bolognese is as good as making it with beef and wonderful for a change. The top picture is my plate with a beautiful drizzle of  great olive oil a sprinkling of fresh basil and some grated Parmesan and the second picture is Big Pete's plate you would think I never feed the boy!


You will need:


  • 1 lb. ground turkey - I use a combination of dark/white meat
  • 1 small onion
  • 1 carrot
  • 1 stalk celery
  • 1 tsp fresh thyme
  • 4 cloves garlic
  • 4 tbsp olive oil
  • 1/2 cup white wine
  • 2-3 tbsp milk
  • 1 tbsp Italian Seasoning
  • 1/2 - 1 tsp chili flakes
  • 1  19oz. can crushed or whole tomatoes pureed in a blender
  • 2 tbsp balsamic vinegar
  • 2 tbsp fresh basil
  • 2 tbsp fresh Italian parsley
  • sat and pepper
  • fresh Parmesano Reggiano for serving
  • a drizzle of exceptional Olive oil for the finish!

Step 1: in a food processor add onion, carrot, celery, fresh thyme, garlic cloves and a couple of basil and parsley leaves. I like to add more at the end for a fresh taste but, I still want to add some flavour while it is cooking. I puree until finely chopped. When you grate the vegetables very fine they almost dissolve in the sauce (good way to hide vegetables if some people in your family complain that they don't like them. Don't leave them out....hide them!)


Step 2: in a saute pan with a few tbsp of olive oil and Italian seasoning cook your turkey until water evaporates and it starts to brown. This may take 10 minutes.



Step 3: Once most of the water has evaporated add your vegetables and continue to cook another  10 minutes.


Step 4: Add chili flakes and white wine. Cook a few minutes until wine reduces and add milk.


Step 5: Add tomatoes, balsamic vinegar and salt and pepper. Taste it and adjust salt and pepper. Most people are terrified of salt and pepper but, I assure you tomatoes need salt and if you cook chances are you add way less salt then the food you buy when you are out. I then turn down the heat and let the sauce cook for 1 -1 1/2 hours. The sauce will thicken and it should just quietly "blip" along with the occasional stir from you.
If it gets too dry add some of your starchy pasta water to thin it out.


Step 6: prepare your pasta - never over cook it!



I like to add the basil and parsley at the last minute and a drizzle of good oil and some cheese if you like. YUM!!












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