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Linguine Turkey Bolognese

Ingredients
 

2 tbsp extra-virgin olive oil
1 celery stalk with leaves, finely ch, opped
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 cl garlic, finely chopped
1 1/2 lb ground turkey
1 tbsp dried oregano
1/2 cup dry red wine
1/2 cup half-and-half
1 can plum tomatoes, crushed slightly, wi, th juices (28
2 tbsp tomato paste
1 cup defatted chicken broth
1 salt to taste
1 freshly ground black pepper to tast, e
1 lb cooked linguine
2 tbsp chopped flat-leaf parsley, for garn, ish



 
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Preparation
 
To lighten a traditional Bolognese sauce, I substituted lean ground
turkey for the more traditional ground beef. It s necessary to taste
and adjust seasonings as you go along, since the flavor of turkey is
not as strong as beef. I ve added a generous amount of oregano and
garlic for spice and sauteed the meat in extra-virgin olive oil for
more flavor. Have patience with this sauce - the long, slow simmer is
what makes it so delicious. Freshly grated Parmesan is perfect to
serve alongside.

1. Place oil in a large, heavy pot over medium-low heat. Add the
celery, carrot, onion and garlic, then cook 8-10 minutes, stirring
occasionally.

2. Raise heat to medium and add the ground turkey and oregano. Cook
for about 8 minutes, stirring and breaking up the meat, until it
begins to brown.

3. Add the wine and simmer for about 10-12 minutes. Add the
half-and-half and simmer until nearly reduced, about 6-8 minutes.

4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer
and cook over medium-low heat, partially covered, for 1 hour,
stirring a few times. Season to taste with salt and pepper.

5. Serve hot over just-cooked linguine and sprinkle with chopped
parsley.

Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.

 

 
Servings:
8


 

 

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