Bolognese = Comfort Food.
The minute the weather starts to cool down is the perfect time to think about all those recipes of comfort food that we love.
I have done nothing but to carb load these past days! I made bread at home and had to make pasta in order to have this sauce! I am not getting ready to run any marathon … just getting over the stress of the elections!
And now, to keep things sweet and happy we are going to continue to talk about Bolognese!
Bolognese always reminds me of home, growing up my grandma used to make it at least twice a month. My Italian friends also make the best Bolognese sauce! My recipe is a mix of all of them, including my grandmother’s, the only big difference is that I use turkey.
Just by adding store-bought marinara or tomato basil sauce and vegetable broth, this sauce will taste like it has been simmering for a couple of hours, and in fact this recipe will take you about 30 minutes to serve dinner.
The flavors are so rich that you won’t even know you are having turkey instead of red meat – or at least you won’t miss it! You can replace 1/4 cup of the vegetable broth for your favorite wine (I like dry white wine). It will add another layer of depth to the sauce.
We are getting ready to move and things are getting a little messy and crazy around here. Lots to do and the deadline is getting closer. Conflicted feelings about leaving California. We always missed Florida…however, I realize that it has been an honor to live here. Hopefully we will be back soon.
It will be harder to post in the next couple of weeks but I will do my best to keep in touch 🙂
Bolognese is my favorite sauce (along with pesto)! I really hope you like it!
Yield: 5 - 6 servings
1 lb. turkey, ground
2 1/2 cups of tomato basil or marinara sauce
1 sweet onion, chopped
1 small carrot (about 1/4 cup) finely chopped
3 garlic cloves, minced
1/4 cup of basil leaves
1/4 tsp or a pinch of dry oregano
1/4 tsp or a pinch of dry thyme
1/4 tsp or a pinch of nutmeg, freshly ground
3/4 cup of vegetable broth
1/4 cup of half and half
1 tbsp of extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
Place olive oil in a large skillet over medium-heat. Add the onion and sauté for about 3-4 minutes, add the carrot, thyme and garlic. Stir for about 2-3 minutes, until the vegetables are tender. Add the turkey and cook, crumbling the meat with a wooden spoon or fork, for 5 to 7 minutes, until the turkey has started to brown.
Pour 1/2 cup of the vegetable broth into the skillet and stir to scrape up any browned bits. Add the tomato basil or marinara sauce, oregano, salt and pepper and stir until combined. Once it starts to boil, lower the heat, and let simmer for approximately 10 minutes.
Add the nutmeg, basil, half and half , and the remaining 1/4 cup vegetable broth to the sauce and simmer for 8 to 10 minutes, stir occasionally until thickened. Taste for salt and pepper and adjust if necessary.
Toss with cooked drained pasta. Serve fresh basil and parmesan cheese on the side.