Turkey Bolognese

Photo: flickr user Kusadasi-Guy

Ingredients

1 tablespoon Olive oil

1 small (3-ounce) Onion chopped fine

1 medium Garlic clove chopped fine

teaspoon Crushed red pepper flakes

pound Ground turkey breast

cup Chianti or other dry wine

16 ounces Salt-free whole tomatoes - (1 can)

1 tablespoon Double-concentrate tomato paste

1 tablespoon Finely shredded fresh basil leaves

1 tablespoon Finely chopped fresh Italian parsley

2 teaspoons Sugar

1 teaspoon Dried oregano

teaspoon Dried rosemary

1 Bay leaf

Hot cooked pasta

Preparation

In a large saucepan or skillet, heat the olive oil with the onion, garlic, and pepper flakes over moderate heat. When they sizzle, add the turkey and saute it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minutes.

Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.

Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes. Spoon over cooked pasta.

This recipe serves 4.

Comments: Ground turkey breast has so much rich flavor that you can hardly tell the difference between this sauce and the traditional beef Bolognese. Check with your butcher to make sure that the ground turkey is made from breast meat, without any fat or skin; if in doubt, buy turkey breast meat yourself and chop it in a food processor.

Serve over medium strands or ribbons, such as spaghetti or fettuccine, or over medium-sized tubes, shells, or other shapes.