Turkey Bolognese

Serves: 4 to 6

♦ olive oil
♦ 1/2 large onion, minced
♦ 2 large carrots, minced
♦ salt and pepper
♦  2 tsp cumin seeds
♦ 1 tsp dried sage
♦ 2 cloves garlic, minced
♦ 1 cup hearty red wine (Malbec or Merlot)
♦ 1 (28-oz) can crushed tomatoes
♦ 1 lb ground turkey
♦ 1 (8-oz) can tomato paste

Heat large saucepan over medium heat – add just enough oil to coat the pan, and heat until just smoking. Add the onion and carrot, and saute for 3 to 4 minutes. Add the cumin, garlic, sage, salt, and pepper – saute for an additional 4 minutes or so. Add the wine to deglaze the pan – allow to simmer down fully (until most of the liquid has evaporated). Add the crushed tomatoes and turkey, and bring to a boil. Reduce the heat and allow to simmer.

Meanwhile, heat a small fry pan over medium – add some more oil, and the tomato paste. Cook for about 3 minutes – add the cooked paste to the bolognese sauce and continue to simmer for an hour. Once cooked, transfer the sauce to heatproof tupperware – allow to cool completely, then chill overnight. (It’s OK to eat on the ame day, but the rest time will help develop the flavors). Serve warm with pasta or grain of choice (like quinoa!) Enjoy with a robust wine and close friends.

To read more about this dish and my musical pairing, click HERE.

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