Recipe courtesy of JJ Johnson

Ground Turkey Bolognese

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I stole this recipe from my wife and now I’m sharing it with you! This is by no means a traditional pasta Bolognese, which usually contains beef, but even that is a secret to some members of my family. Now it can be your secret too!
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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 50 min
  • Yield: 8 servings
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Ingredients

Directions

  1. Heat the oil and butter in a large heavy-bottom saucepan over medium heat until the butter melts. Add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, 8 to 10 minutes. Add the garlic and oregano and cook, stirring frequently, for 1 minute.
  2. Add the turkey and cook, breaking up clumps of the meat, until it is no longer pink, about 10 minutes. Add the tomato paste and cook 5 minutes longer, stirring frequently.
  3. Pour in the wine and scrape the bottom of the pan to remove any browned bits. Simmer until the wine is reduced by half. Add the broth and salt and pepper to taste and cook, covered, for 1 hour over low heat. Add the milk and simmer for 20 minutes more, stirring occasionally to keep the sauce from burning. Season again with salt and pepper to taste.
  4. Meanwhile, cook the pasta according to package directions or your favorite method. Drain the pasta and fold it into the sauce. Serve topped with basil and Parmesan.

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