Weekend Rich Turkey Bolognese

I look forward to those weekends showing no plans and relaxation in the near future. When they arrive, I take every opportunity to make a nice meal for my family. And this rich weekend turkey bolognese is definitely one of them. It takes a few hours to make, and it’s worth it every time.

Any homemade pasta sauce that takes 30 minutes to an hour to make is always delicious. But if you have time to cook a sauce for over 3 hours, or better yet, overnight, it’s literally a chef’s kiss. Ugh, it’s so good!

Allowing the ingredients to cook longer gives the sauce a richer flavor and a more tender meat. It can be compared to restaurant quality and it’s seriously delicious. This weekend rich turkey bolognese is no different. Once you take your first bite, you will understand exactly what I mean.

This weekend rich turkey bolognese calls for ground turkey. It’s a healthier alternative, but if you prefer another protein such as beef, chicken, pork, or a mixed blend, by all means, use that. Any of the choices is a great choice.

If you also happen to have homemade stock needing to be used, this is a great recipe to try it with. Cooking with your own stock gives your dish a more personal touch and your sauce a depth of flavor. If you don’t have homemade stock and would like to learn how to make your own, I have a recipe here!

Weekend Rich Turkey Bolognese

thedishnextdoor

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Course entrees

Ingredients

  

• 2 Tbl. olive oil
• 1 Tbl. Duck fat or bacon fat optional
• 1 lb. ground turkey
• 1 medium carrot peeled and finely diced
• 2 celery ribs thinly sliced
• 3-4 cloves garlic minced
• 4-5 fresh basil leaves chopped (or 1 tsp. dried basil)
• 1/2 medium yellow onion diced (about 1/2 cup)
• 1/2 tsp. dried sage
• 1/4-1/2 tsp. red pepper flakes
• 1/2 tsp. oregano
• 1 bay leaf
• 1/4 cup whole or skim milk
• 1/4 cup white wine
• 1 24 oz. jar spaghetti sauce
• 1/4-1/2 cup chicken stock
• salt + pepper to taste

Instructions

 

• In a large pot over medium heat, add 1 tablespoon of olive oil and duck or bacon fat (if using). If not using duck or bacon fat, add in 2 tablespoons olive oil.
• Once hot, add in the ground turkey and cook until no longer pink, about 3-5 minutes. Remove from heat and set aside, leaving any juices in the pot.
• Add the carrot, celery, and onion into the pot. Cook until tender, about 5 minutes, and stirring occasionally.
• Add the ground meat back into the pot, along with the garlic, basil, sage, red pepper flakes, oregano, and bay leaf. Cook for 1 more minute.
• Reduce the heat to medium-low.
• Stir in the milk and cook for 3-5 minutes or until most of the loose liquid is evaporated.
• Add in the wine and repeat, cooking 3-5 minutes or until most of the loose liquid has evaporated.
• Add in the spaghetti sauce and 1/4 cup chicken stock. If you plan to cook for more than 2 1/2 hours, add in the full 1/2 cup of chicken stock.
• Reduce the heat to low. Cover the pot with a lid and simmer for at least an hour or up to 5 hours. If the sauce appears too thick, add in more chicken stock 1/4 cup at a time.
• Remove from heat and serve with your choice of pasta and sides.

Keyword pasta, sauce