TURKEY BOLOGNESE

   I started making this style of Bolognese sauce for a client who is an avid anti beef and veal eater.  Since then I make this sauce for myself, and I've never looked back to greasy beef Bolognese!  It's very easy and  tasty.  It takes about two hours to cook, which will give you plenty of time to open up some Chianti and start a fire for a romantic dinner with your sweetie.  

 

1 LBS of ground Turkey (preferably dark meat)

1/2 LBS Turkey bacon (diced)

1 Large Spanish onion (diced)

2 Garlic cloves (minced)

2 Large cannes of San Marzano crushed tomatoes

1 Large jar of your favorite marinara sauce

1 LBS of your favorite dried pasta

2 OZ of fresh Parmigiana
   Extra virgin olive oil




1. Pre-heat oven to 500 degrees
2. On a baking sheet lined with parchment paper place large chunks of ground turkey and season with salt, pepper and drizzle on some olive oil.  Roast until slightly brown. Remove and allow to cool until room temperature.

3. While the ground turkey is cooling heat a dutch oven or heavy bottomed oven size appropriate pot and brown the diced turkey bacon.   Add the onions cook until soft, and then add the garlic.   
4. Place roasted turkey in a Cuisinart or food processor and carefully pulse until  chopped into fine pieces.  Place in the pot with canned tomatoes half the marinara sauce, and few glugs of  olive oil.  Make sure you place on the pot top...
5.  Turn oven down to 275 degrees and slow cook the sauce for 2 hours.
6.  Remove from oven and add the remaining half of marinara sauce.
7.  Cook pasta and toss with sauce.     

This Bolognese sauce will keep in the fridge for 3-5 days.  Or freeze for up to a month.  Upon defrosting make sure you strain out all the excess moisture.