Turkey Bolognese Sauce

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
5 Cups

Ingredients
  • 1/3 cup extra-virgin olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 small stalk celery, diced
  • 3 cloves garlic, smashed
  • 12 ounces ground turkey
  • 1/4 cup tomato paste
  • 1 teaspoon kosher salt
  • Pinch crushed red pepper flakes
  • Two 28-ounce cans whole tomatoes
  • 1 bay leaf
  • Pinch crushed fennel seeds
Directions
  • Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.

  • Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.


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