1 Video | Photo: Turkey Bolognese Recipe
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
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion 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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By llidyoff
on January 12, 2013
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Absolutly delicious! I did change the pasta. Instead of spaghetti, I used Papperdelle. I also did not have left oevr turkey so I bought ground turkey and still yummy. If you use ground turkey, just cook until it starts to brown. It will finish cooking when you add it back in, otherwise it will be like rubber.
By cece1234
Connecticut
on November 28, 2012
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My 12-year old pronounced this the best dish she had ever had. She didn't even mind the whole wheat pasta I slipped in. That said, it was a little sweet for me. I should have paid more attention to the brand of marinara sauce I was using. I started from a pretty sweet sauce, then adding the carrot from the recipe made it even sweeter. I added fresh parsley at the end to try to tone it down, and that helped. I also used very good Parmesan, and that helped too. But even sweet, it was a fabulous dish. We will make this dish a tradition for Thanksgiving leftovers.
By prhawley_8191448
Bellingham, WA
on November 25, 2012
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Great use of my leftover Thanksgiving turkey!
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