Turkey Bolognese Sauce

Name: Turkey Bolognese Sauce
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

Chef

Steven Raichlen

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Cookbook

Bold & Healthy Flavors

Published by Black Dog & Leventhal

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This image courtesy of Joseph DeLeo

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.

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

Makes4 cups.

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentfood processor

Mealdinner

Taste and Textureherby, meaty, winey

Type of Dishpasta sauce, sauces

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

Instructions

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.