TURKEY-AND-MUSHROOM BOLOGNESE

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Turkey-and-Mushroom Bolognese image

This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in for a flavor boost. SauteĢed carrots and onion provide sweetness, and concentrated tomato flavor in the form of a paste adds instant depth.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 16

1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, chopped (1 1/2 cups)
2 carrots, peeled and chopped (3/4 cup)
8 ounces cremini mushrooms or shiitake-mushroom caps, or a combination, chopped (2 1/4 cups)
Kosher salt and freshly ground pepper
1 pound ground turkey
3 ounces pancetta, finely chopped (2/3 cup)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon tomato paste
2/3 cup dry white wine, such as Sauvignon Blanc
1 cup low-sodium chicken broth
2 1/2 cups All-Purpose Tomato Sauce
3/4 cup whole milk
12 ounces rigatoni
Grated Parmigiano-Reggiano, for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Heat 3 tablespoons oil in a pot over medium-high. When it shimmers, add onion, carrots, and mushrooms; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 8 to 10 minutes (if bottom of pot browns too quickly, reduce heat to medium).
  • Add remaining 1 tablespoon oil, turkey, and pancetta; season with salt and pepper. Cook, breaking turkey into bite-size pieces, until browned in places, about 5 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute more. Add wine and boil, scraping up any browned bits, until mostly evaporated. Add broth and tomato sauce; bring to a boil, then reduce heat to low and simmer, stirring a few times, until thickened and reduced slightly, about 30 minutes.
  • Stir in milk and continue simmering until again thickened and reduced slightly, 12 to 15 minutes more. Remove from heat. Meanwhile, cook pasta in a large pot of generously salted boiling water according to package instructions.
  • Drain, reserving 1 cup pasta water. Toss pasta with a few spoonfuls of Bolognese and enough pasta water for sauce to evenly coat pasta. Serve pasta with more Bolognese, topped with cheese, parsley, and a drizzle of oil.

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