Spaghetti Bolognese with Turkey
Author: Keys to the Cucina
Serves: 2
- ½ lb pasta
- 2 tbs extra-virgin olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 4 large garlic cloves, minced
- ¾ lb ground turkey
- 1 cup dry red wine
- 1 cup milk
- 1 28 oz can whole peeled tomatoes, drained and crushed by hand
- Kosher salt and freshly ground black pepper
- 1 tsp crushed pepper
- ½ c parmesan cheese, plus a dash more for garnishing
- In a large pot, combine olive oil, onion, celery and carrots. Cook on medium for five minutes or until tender.
- Add the chopped garlic and cook for an additional two minutes.
- Next, throw in the ground turkey and cook until it's no longer pink.
- Deglaze the pan with the wine, and cook until it evaporated, about 3-5 minutes.
- Add the milk and cook for 3 minutes.
- Lastly, add the can of tomatoes and salt, pepper, crushed pepper and parmesan cheese.
- Cook for an hour on low and serve with your favorite pasta.
- Garnish with parmesean cheese and serve immediately.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/01/17/spaghetti-bolognese-with-turkey/
3.5.3208