Turkey Bolognese Sauce
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.
A food processor works well for mincing the prosciutto and chopping the canned tomatoes.
Total Timeunder 1 hour
Make Ahead RecipeYes
Taste and Textureherby, meaty, winey
Type of Dishpasta sauce, sauces
- 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
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.
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.
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.
2003, 2010 Steven Raichlen