Turkey Bolognese Sauce
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 652, total fat 22 G., saturated fats 4 G., proteins 32 G., carbohydrates 80 G., fiber 4 G., cholesterol 101 mg, sodium 640 mg, sugar 17 G.
Calories 652, total fat 22 G., saturated fats 4 G., proteins 32 G., carbohydrates 80 G., fiber 4 G., cholesterol 101 mg, sodium 640 mg, sugar 17 G.
Instead of traditional beef, this meat sauce uses ground turkey. Bolognese is healthier while retaining the signature flavor, as in addition to the ground turkey, it also includes traditional ingredients like onions, carrots, celery, and canned tomatoes. Each ingredient is added to the pan, sautéed, and then simmered. A pinch of hot red pepper, bay leaf, and the sweet notes of fennel seeds add a unique flavor and aroma to the sauce. Serve the finished Bolognese sauce over cooked pasta and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of ground turkey
- 1/3 cup extra-virgin olive oil
- 1 medium onion
- 1 medium carrot
- 1 small stalk of celery
- 3 cloves garlic, crushed
- 1/4 cup tomato paste
- 1/4 cup chopped basil leaves
- 1 teaspoon coarse salt
- A pinch of crushed red pepper flakes
- 2 cans of 800g canned whole tomatoes
- 1 bay leaf
- A pinch of ground fennel seeds
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Recipes with similar ingredients: ground turkey, meat sauce, tomatoes, tomato paste, fennel seeds, bay leaf, red pepper flakes, basil
Cooking the dish according to the recipe:
- In a large electric skillet, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Add the ground turkey, tomato paste, salt, and red pepper flakes; cook, stirring, until the mixture turns deep red, about 10 minutes. Add the tomatoes and their juices, breaking them up into bite-sized pieces with a spoon.
- Add the bay leaf and fennel seeds. Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Remove the bay leaf, sprinkle with basil, season with salt, and serve the Bolognese sauce over the pasta.
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