← Back to Search Results sauteeing European, Italian
turkey-bolognese-sauce

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Here’s a rich, meaty red sauce that contains only a fraction of the fat found in a traditional bolognese. The secret is to use ground turkey and prosciutto instead of sausage and pork. If you buy the turkey preground, make sure it’s freshly ground lean turkey breast. I’ve seen packaged ground turkey that contains as much fat as pork sausage! If you’re in doubt, buy turkey breast and grind it yourself. For best results, use imported plum tomatoes.

Yield : Makes 4 cups. 

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 stalks celery, finely chopped
  • 1 carrot, finely chopped
  • ½ pound lean ground turkey breast
  • 1 ounce prosciutto, minced
  • 3 tablespoons tomato paste
  • ¼ cup madeira
  • 1 28-ounce can peeled tomatoes, finely chopped, with juices
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped fresh basil or flat-leaf parsley

Directions

1. Heat the olive oil in a large heavy saucepan (preferably nonstick). Add the onion, garlic, celery, and carrot and cook over medium heat until lightly browned, about 5 minutes.

2. Stir in the turkey and prosciutto and cook until the turkey is crumbly and nicely browned, 5 to 10 minutes, stirring and breaking up the meat with the edge of a wooden spoon. Add the tomato paste after 4 minutes. Add the madeira when the turkey is browned and bring to a boil.

3. Stir in the chopped tomatoes with juices, vinegar, oregano, and salt and pepper and simmer the sauce until richly flavored, about 10 minutes. Stir in the basil or parsley and cook for 1 minute. Correct the seasoning, adding salt, pepper, or vinegar as needed. Refrigerated, this sauce will keep for 3 to 4 days.

Notes

A food processor works well for mincing the prosciutto and chopping the canned tomatoes.


© 2003, 2010 Steven Raichlen

Note from Cookstr's Editors

Nutritional information is based on ½ cup per serving.

 

Nutritional Information

119 Calories; 8g Protein; 6g Fat; 1g Saturated Fat; 8g Carbohydrate; 246mg Sodium; 23mg Cholesterol

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?