Linguine Turkey Bolognese
Yield
8 servingsPrep
40 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
celery stalks
with leaves, finely chopped |
|
| 1 | medium |
carrots
finely chopped |
|
| 1 | medium |
onions
finely chopped |
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 ½ | pounds |
ground turkey
|
|
| 1 | tablespoon |
oregano
dried |
|
| ½ | cup |
red wine
dry |
*
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | can |
italian plum (roma) tomatoes
crushed slightly, with juices (28 oz) |
*
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | cup |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | pound |
pasta, linguine
cooked |
|
| 2 | tablespoons |
parsley leaves
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
celery stalks
with leaves, finely chopped |
|
| 1 | medium |
carrots
finely chopped |
|
| 1 | medium |
onions
finely chopped |
|
| 2 | cloves |
garlic
finely chopped |
|
| 680.4 | g |
ground turkey
|
|
| 15 | ml |
oregano
dried |
|
| 118 | ml |
red wine
dry |
*
|
| 118 | ml |
light cream (half&half)
|
|
| 1 | can |
italian plum (roma) tomatoes
crushed slightly, with juices (28 oz) |
*
|
| 3E+1 | ml |
tomato paste
|
|
| 237 | ml |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 453.6 | g |
pasta, linguine
cooked |
|
| 3E+1 | ml |
parsley leaves
for garnish |
|
Directions
Place oil in a large, heavy pot over medium-low heat. Add the celery, carrot, onion and garlic, then cook 8 to 10 minutes, stirring occasionally.
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.
Add the wine and simmer for about 10 to 12 minutes. Add the half-and-half and simmer until nearly reduced, about 6 to 8 minutes.
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.
Serve hot over just-cooked linguine and sprinkle with chopped parsley.
