I love a great Bolognese. There’s something about that rich sauce over thick noodles that is just so darn good. Let’s not forget to mention that you can sneak a fair amount of veggies into the sauce from the “trito”—and we all can use a little more veggies in our tummies.
For this Bolognese, I followed a cooking method laid out by Cook’s Illustrated but took my own spin for the ingredients. And before I get scolded, I will wholeheartedly admit that this Bolognese Ragu is far from traditional. I used ground turkey meat as the base of the sauce and substituted the pancetta for spicy Italian sausage. Why Italian sausage? Well, I needed to some fat in the dish since the turkey was so lean…..and I just love the flavor of a good spicy Italian sausage. I’ve also added several herbs and tomato paste—something you don’t find in most traditional Bolognese recipes.
However, the key to any great Bolognese comes down to a low heat and slow cooking time of the sauce. We’re talking at least 3 hours—so it’s definitely a dish you shouldn’t try and whip together. And it’s because of this slow cooking that makes the sauce utterly rich and meaty.
It’s also important to chop the veggies quite fine so that it can break down into the sauce. But you can just throw them into a food processor if you don’t want to fuss with the chopping. As for me, I’m often too lazy to wash my Cuisinart and I find something oddly therapeutic about chopping veggies and practicing my knife skills. 🙂
And best yet– Not only is this Bolognese Ragu so heartily yummy, it also freezes really well—–So be sure to make a double batch next time!
Turkey Bolognese Ragu with Pappardelle
1 Pound Ground Turkey
¼ Pound Spicy Italian Sausage
1 Cup White Onion, finely minced
1 Cup Celery, finely minced
1 Cup Carrots, finely minced
1 Tablespoon Fresh Garlic, finely minced
3 Tablespoons Olive Oil
½ Teaspoon Dried Red Chili Flakes (or less depending on your heat preference)
2 Dried Bay Leaves
1 Tablespoon Fresh Thyme Leaves
2 Tablespoon Tomato Paste
1 Cup Lowfat Milk
1 Cup Dry White Wine
1 28 Ounce Can Crushed Tomatoes
1 Pound Pappardelle, cooked
Kosher Salt and Black Pepper to taste
2 Tablespoons Fresh Italian Parsley, chopped
2-3 Tablespoons Grated Parmesan Cheese
Heat olive oil in a large heavy pot. Add onions, carrots, celery, and garlic. Saute until softened but not browned. Add chili flakes and sauté for an additional minute. Add turkey, Italian sausage, and ½ teaspoon of kosher salt. Use a wooden spoon to crumble the meat and break into small pieces. Once the meat is no longer pink, add thyme and bay leaves. Add tomato paste and cook for an additional 2-3 minutes.
Add the milk and bring to a simmer. Continue simmering until all the milk has evaporated and only clear juices remain—about 10 minutes. Add the wine and bring to a simmer. Continue simmering until all the wine has evaporated—about 10 minutes.
Add tomatoes with its juices and bring to a boil, then place the heat at the lowest setting. Continue on this very low simmer for 2 – 2 ½ hours, stirring every 20 minutes until you get a rich, thick meaty sauce. Check for seasonings and add kosher salt and pepper accordingly.
Toss the cooked pappardelle in Bolognese sauce and serve topped with Parmesan cheese. Garnish with Italian parsley and Enjoy!