Linguine Turkey Bolognese
Ingredients
2 Tbsp. extra-virgin olive oil
1 celery stalk with leaves, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 lb. ground turkey
1 Tbsp. dried oregano
1/2 C. dry red wine
1/2 C. half-and-half
1 can plum tomatoes, crushed slightly, with juices (28-oz. can)
2 Tbsp. tomato paste
1 C. defatted chicken broth
salt to taste
freshly ground black pepper, to taste
1 lb. cooked linguine
2 Tbsp. chopped flat-leaf parsley, for garnish
Cooking Instructions
Place oil in a large, heavy pot over medium-low heat. Add the celery, carrot, onion and garlic, then cook for 8-10 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 10-12 minutes. Add the half-and-half and simmer until nearly reduced, for about 6-8 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)