Tuesday, January 10, 2017

Turkey Bolognese


2 Tbs. olive oil
1 lb. lean ground turkey
4 garlic cloves, minced
1 Tbs. dried oregano
1 1/2 c. dry red wine, divided
1 (28 oz) can crushed tomatoes
2 Tbs. tomato paste
3/4 lb. pasta (penne)
1/4 tsp. nutmeg
1/4 c. chopped fresh basil
1/4 c. heavy cream
1/2 c. fresh grated Parmesan

Heat a large skillet on medium high heat and add the olive oil. Add the ground turkey and cook until no longer pink. Add in the garlic and oregano and cook for one minute. Add in the red wine and and use a wooden spoon to scrape the brown bits into the sauce. Add the canned tomatoes, tomato paste, 2 tsp. salt and 1 1/2 tsp. fresh ground pepper. Bring to a boil, lower the heat and simmer for 10 minutes.

Meanwhile, cook the pasta according to the directions on the box. While the pasta finishes cooking, add in the nutmeg, basil, cream and remaining 1/4 cup wine and stir together. Drain the pasta and add to the sauce. Stir together and add another 1/4 c. grated Parmesan cheese. Divide into serving dishes and top with chopped basil and more grated Parmesan.

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