Easy Turkey Bolognese Recipe
- 10 ounces salt pork, finely chopped
- 1 cup finely diced carrot
- 2/3 cup finely diced celery
- 1/2 cup finely chopped yellow onion
- 1 1/2 pounds ground turkey
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 10 tablespoons chicken stock or broth
- 1 cup whole milk
- 1/2 cup heavy cream
- Kosher salt to taste
- Freshly ground black pepper to taste
- Freshly grated nutmeg to taste
- Add the salt pork to a heavy a 3- to 4-quart saucepan over low heat.
- Saute, stirring occasionally, until almost all the fat has rendered, about 8 minutes.
- Drain off all but 2 tablespoons of the fat (reserve the rest for another use).
- Add the carrot, celery, and onion, stir to combine, and sweat slowly until the vegetables are soft and the onion is translucent, 10 to 12 minutes.
- Add the turkey and saute, stirring occasionally, until the meat is cooked through, about 15 minutes.
- Stir in the white wine.
- In a small bowl, stir the tomato paste into the chicken stock until it dissolves; add it to the turkey mixture and reduce the heat as low as possible.
- Partially cover the pan (leave the lid slightly ajar) and simmer 2 hours.
- From time to time, stir in a few tablespoons of milkby the end of the cooking time, all the milk should be used up and the sauce should only be slightly liquid.
- Meanwhile, add the heavy cream to a small, heavy saucepan and heat gently over low heat.
- When it comes to the boil, reduce the heat so it simmers gently.
- Reduce by about three-quartersyou should end up with about 6 tablespoons.
- When the sauce is cooked, stir in the reduced cream.
- Season to taste with salt, black pepper, and a small amount of nutmeg.
- Toss immediately with freshly cooked tagliatelle, or cool, cover, and store in the fridge up to 3 days.
salt pork, carrot, celery, yellow onion, ground turkey, white wine, tomato paste, chicken, milk, heavy cream, kosher salt, freshly ground black pepper, nutmeg
Taken from www.chowhound.com/recipes/turkey-bolognese-31773 (may not work)