It tasted extremely close to the original beef sauce but much leaner. The family loved it. In fact, I don't believe the kids even knew the difference. What I noticed though is that I needed more sauce on the pasta for it to be flavorful enough. With the beef sauce, a little went a longer way. Perhaps it was the higher fat content?
I'm happy with my first attempt but I will be trying this out many more times. Don't get bored. I know it can be even better!
Turkey Bolognese (first attempt)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped fine (a food processor or a mini chopper is a quick and easy way to finely chop all these veggies fine)
- 1 large celery stalk, chopped fine
- 2 medium carrots, chopped fine
- kosher salt and freshly ground pepper
- 1 1/4 lbs ground turkey (7% lean)
- 28 oz can of crushed tomatoes in puree with basil (go for high quality, Italian tomatoes are best)
- 1 cup half and half or milk
- 1/2 cup white wine
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 lb pasta of your liking
Add the turkey and cook for two minutes. Stirring and breaking up the meat with a wooden spoon. Add the half and half.
Serve with hot pasta noodles cooked al dente and a side of grated parmesan cheese.
*You can make this sauce a couple days in advance and it freezes nicely too.