- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
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.
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.
A food processor works well for mincing the prosciutto and chopping the canned tomatoes.
Nutritional information is based on Â½ cup per serving.
119 Calories; 8g Protein; 6g Fat; 1g Saturated Fat; 8g Carbohydrate; 246mg Sodium; 23mg Cholesterol
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