Sep 26, 2011
Make big batches of Bolognese sauce and freeze so you always have some on hand to serve with pasta, polenta or use as a stuffing for manicotti, lasagna and calzones.
3 tbsp. butter
2 tbsp. extra virgin olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1 pound ground turkey
1 can (14 ounce) diced tomatoes
1 tsp. hot pepper flakes, or to taste
Salt and freshly ground pepper, to taste
3 tbsp. whipping cream (35%)
Handful chopped fresh parsley
Freshly grated Parmesan cheese, for serving
1 pound pappardelle pasta, cooked
In a Dutch oven, heat the butter and the olive oil over medium high heat. Add the onions and sauté. When the onions have softened, add the carrots and celery. Continue cooking for 4 to 5 minutes.
Add the ground turkey and cook until meat begins to brown and vegetables are tender, another 5 to 7 minutes.
Add the tomatoes, hot pepper flakes and season with salt and pepper. Bring sauce to a boil and then reduce heat and let simmer until thick and flavourful, about 20 minutes. Finish with cream and let cook for another 5 minutes. Stir in fresh chopped parsley.
To serve Bolognese sauce with pasta, toss with pasta noodles such as pappardelle or tagliatelle and serve with freshly grated Parmesan cheese.
Yield: 6 servings.