Homemade Red Wine Turkey Bolognese

Savory Eats

Thanks to Hurricane Sandy, the streets of New York City were as naked as a teenage girl on Halloween. There wasn't much to do except drink, drink, and...cook! Two factors went into my decision to make Turkey Bolognese from scratch: One, I had LOTS of red wine in preparation for the storm. And two, I had LOTS of time trapped in my apartment. This sauce needed a lot of attention, but the meal was a crowd-pleaser...

Rotini Bolog-need seconds

*recipe adapted from Anne Burrell's Pasta Bolognese

Ingredients:

• 1 large onion, chopped
• 2 large carrots, chopped
• 3 ribs of celery, chopped
• 4 cloves of garlic, chopped
• Olive oil
• 1 pound of ground lean turkey
• 2 cups canned tomato sauce (I used Prego Tomato Basil)
• 2 cups red wine
• Spike Original Seasoning
• Salt and pepper
• Parmesan cheese

Recipe:

-Chop the onion, carrots, celery, and garlic.

-Saute the veggies and garlic in olive oil over medium heat. Add some salt and pepper. Cook until the vegetables start to brown (15-20 minutes, stirring frequently).

-Add the ground turkey and season with some more salt. Brown the turkey (15-20 minutes, stirring frequently).

-Add the tomato sauce and cook for 5 minutes.

-Add the red wine and cook until the wine is reduced by half (another 5-10 minutes, stirring frequently).

-After your turkey bolognese sauce looks like this...

...season with salt and Spike's seasoning (to taste), reduce to a simmer, and cover until you are ready to serve!

I lightened up my pasta by mixing 3/4 cup whole wheat rotini with some steamed broccoli and steamed red bell pepper. Then, I generously poured on the turkey bolognese sauce and added Parmesan cheese on top!