Ground Turkey Bolognese

As you know, I love one pot recipes (see: here, here, and here), so I was very excited when KK told me he’d found another one.  Not only was I excited about a new one pot meal, but I was also thrilled to recreate a Bolognese sauce like the dishes we enjoyed while on vacation in Bologna, Italy.  Although it isn't like our traditional favorite sauces – saucy and chock full of tomatoes – this sauce is just a perfect meal for a chilly almost-winter evening.  It is incredibly hearty, includes a few veggies, and the lean ground turkey keeps it somewhat healthy.  Make sure you use a deep skillet because everything goes into this one,  including the pasta.  I used my 5-qt. Dutch Oven, and it was filled to the brim.  Next time, I’ll consider using a stock pot just to make stirring a bit easier.  If the liquid in your pot reduces before the pasta is fully cooked, add ½ cup of liquid (water or more chicken broth) at a time until the pasta reaches your desired firmness.  I haven't asked him, but I think this first-time recipe jumped onto KK's Top 10 list of recipes because he told me how pleased he was with this dinner several times!!

Ground Turkey Bolognese

Adapted from Serious Eats

Time: 45 minutes

Serves: 6

Ingredients

2 Tbsp olive oil

1 medium onion, diced

Salt and pepper, to taste

1 cup diced carrot

1 cup diced celery (about 2 stalks)

Pinch of red pepper flakes

1 clove garlic, minced

1 lb. ground turkey

½ cup red cooking wine

3 ½ cups low sodium chicken broth

28-oz. can whole peeled tomatoes

1 lb. spaghetti

Splash of fish sauce

½ tsp dried basil

½ tsp dried oregano

½ cup grated Parmesan cheese

Directions

1. Heat the oil in a large Dutch oven or stock pot skillet over medium heat until shimmering.  Add the onion and a pinch of salt, and cook until softened, about 5 minutes.  Add carrots, celery and red pepper flakes and cook 5 more minutes. Add the garlic and sauté until fragrant, about 30 seconds.

2. Add turkey, season with salt and pepper, and cook until no longer pink, 5-6 minutes.  Add red wine and allow to simmer until liquid is mostly reduced, about 5 minutes.

3. Add chicken broth and tomatoes, breaking apart tomatoes as they soften with a wooden spoon or potato masher.  Raise heat to high to maintain a steady boil; add pasta and cook according to the package directions.  Stir occasionally to prevent pasta and meat from sticking to the pan.

4. When pasta is cooked through, add fish sauce, spices and Parmesan.  Season with salt and pepper to taste and serve immediately.