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Turkey Bolognese
Recipe courtesy Giada De Laurentiis

Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan



Heat the oil in a heavy large frying pan over medium heat. Add the onion


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until
the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara
sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to
blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The
sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and
freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still
firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the
pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed.
Serve with the Parmesan.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved