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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: To lighten a traditional Bolognese sauce, I substituted lean ground
turkey for the more traditional ground beef. It
'
s necessary to taste
and adjust seasonings as you go along, since the flavor of turkey is
not as strong as beef. I
'
ve added a generous amount of oregano and
garlic for spice and sauteed the meat in extra-virgin olive oil for
more flavor. Have patience with this sauce - the long, slow simmer is
what makes it so delicious. Freshly grated Parmesan is perfect to
serve alongside.
1. Place oil in a large, heavy pot over medium-low heat. Add the
celery, carrot, onion and garlic, then cook 8-10 minutes, stirring
occasionally.
2. Raise heat to medium and add the ground turkey and oregano. Cook
for about 8 minutes, stirring and breaking up the meat, until it
begins to brown.
3. Add the wine and simmer for about 10-12 minutes. Add the
half-and-half and simmer until nearly reduced, about 6-8 minutes.
4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer
and cook over medium-low heat, partially covered, for 1 hour,
stirring a few times. Season to taste with salt and pepper.
5. Serve hot over just-cooked linguine and sprinkle with chopped
parsley.
Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.
| Ingredients:
2 Tablespoon(s) extra-virgin olive oil
1 celery stalk with leaves, finely chopped
-1 medium carrot, finely chopped
-1 Cup(s) medium onion, finely chopped
2 garlic, finely chopped
-1
3 Teaspoon(s) dried oregano
1/2 Cup(s) dry red wine
1/2 Cup(s) half-and-half
1 Can(s) plum tomatoes, crushed slightly, with juices (28 oz)
1 Cup(s) defatted chicken broth
1 Pound(s) cooked linguine
2 Tablespoon(s) chopped flat-leaf parsley, for garnish |
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