I actually don’t eat ground beef so I tend to shy away from a bolognese sauce. But, I’ll replace any recipe that calls for ground beef with ground turkey and I almost always love the results! We eat turkey burgers and more recently tried turkey meatballs which were awesome.
This recipe is adapted from Tyler Florence’s Ultimate Lasagna. I made the lasagna too, which is incredible and I’ll post soon, but I wanted to share this amazing sauce first. Tyler uses ground pork and ground beef in his sauce, so I just substituted those for an 85% lean ground turkey. When we were eating it, my husband said if I had told him I used ground beef he would’ve believed me. Yeah!
A true bolognese begins with a soffrito – which is onions, carrots, and celery. This recipe combines those 3 with garlic and sage and then processes to a vegetable pulp. An entire 750 milliliter bottle of dry red wine is added (yup!), along with 1 large can of crushed tomatoes and then cooked slowly for over an hour until it becomes thick.
It is SO good! It definitely has a tangier flavor than a true, red tomato sauce because there is so much more wine used than tomatoes. It’s best served with a wider pasta, something like a tagliatelle, but pappardelle and fettucine would be good too.
(Adapted from Tyler Florence’s cookbook My Place for Dinner)