Today, I am going to taunt you with one of the delicious recipes that you can make in a French oven. Bolognese sauce sounds fancy – and if you make it the traditional way with pork and veal – it can be slightly more complicated and require a lengthy ingredient list.It can also be high in fat depending on what kind of meat you use in the sauce. To make this more of a “healthy meal” and less of a “gorge yourself on pasta” kind of meal, serve over whole wheat linguine and a big, fresh green salad.
What could be bad about that?
- ½ cup medium onions, finely chopped
- ½ cup celery, finely chopped
- ½ cup carrots, finely chopped
- 5 garlic cloves, thinly sliced
- ¼ cup extra-virgin olive oil
- 1 pound ground turkey
- 1 teaspoon dried thyme leaves
- 1 (6-ounce) can tomato paste
- 1 cup whole milk
- 1 cup dry white wine
- 1 cup low-sodium turkey or chicken stock (or canned broth)
- 1¼ teaspoons kosher salt
- ½ teaspoon black pepper
- In a heavy-bottom saute pan, cook ground turkey over medium-high heat, stirring to break up lumps until it is no longer pink. Season with thyme leaves and cook for about 2-3 minutes longer.
- Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Stir tomato paste, milk, wine and broth to the vegetable mixture and bring to a boil over high heat. Reduce to medium-low heat, add turkey and let simmer until sauce is thickened, 1 to 1½ hours. Add salt and pepper to taste and remove from heat.