Healthy Pasta Bolognese
Growing up, my aunt used to prepare a delicious sauce for lasagne for my birthday celebration meals. Today, this family recipe is my signature Turkey Bolognese and a favorite dish of many of my clients. This recipe is a base dish for many meals - you can serve it for breakfast, lunch, dinner and as a snack. It’s great served with an omelet, or with an egg cooked sunny side up over the sauce for breakfast. You can serve it as a sandwich between a toasted baguette or as a traditional sauce over pasta, brown rice, or quinoa. Enjoy it as a snack with crostini or baby potato!
1 tablespoon olive oil
1-1/2 cups diced yellow onion
1/2 cup shredded carrots
1 pound ground turkey
2 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup dry red wine
2 diced roma tomatoes.
2 cups of fresh tomato juice made with 1 pound of roasted roma tomatoes
1/2 cup chicken broth
1/2 cup Italian parsley, chopped
2 bay leaves
1 tablespoon fresh oregano
1 tablespoon fresh thyme
3 fresh basil leaves cut with your fingers
1 tablespoon paprika
freshly-ground white pepper
cooked zucchini noodles, tagliatelle, pappardelle, fettuccini or your favorite pasta
In a large pot on high heat, saute the diced onions and minced garlic with olive oil until softened and lightly browned, about 5 minutes.
Add ground turkey to the pot with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly-ground white pepper. Breaking up the ground turkey with a whisker, sauté until lightly browned and most of the juices have evaporated.
Add the bay leaves, basil leaves, oregano, thyme, parsley, tomato juice, chopped tomatoes, tomato paste, chicken broth, red wine, carrots, paprika, to the pot, and stir it with a wooden spoon for 1 minute, until fragrant. lower the stove heat. Place lid on pot, seal it to simmer and let it cook, until the sauce is thickened to your desired consistency for approximately 2 hours.
Stir it every 20 minutes.
Season to taste with salt and pepper.
Serve over cooked zucchini noodles or your favorite pasta with a sprinkling of parsley, if desired.
For the best flavor and texture of this sauce, roasted roma tomatoes are key. and fresh tomato juice will yield to a tasteful sauce
Make ahead: Bolognese sauce can be stored in airtight containers for 3-4 days in the refrigerator, or 3-4 months in the freezer.