Spaghetti Bolognese

About This Recipe:

Spaghetti bolognese is an uncomplicated, yet time intensive dish. It consists of everyday ingredients and techniques, but really needs to simmer away for at least two hours to achieve the depth and richness associated with a good bolognese. The red wine and milk give the meat and vegetables amazing flavor, and nearly completely reduce to leave you with the thickest sauce.

Since I do not eat beef, I decided to make this bolognese sauce with ground turkey instead (ground pork or chicken would also be great.) I added in extra quantities of celery and carrots just to get more vegetables into this dish. You can definitely also reduce it to half a cup of each. Don’t let the long simmer time scare you off- it’s worth the time if you have it, and the actual cooking process is very simple!

Enjoy!

Ingredients (6 servings)

-1 large onion, finely diced
-1.5 cups celery, finely diced
-1.5 cups carrots, finely diced
-6 cloves garlic, minced 
-1.5 lbs ground turkey 
-2 tbls tomato paste
-1 ¼ cups red wine
-1 cup milk
-28 oz canned whole tomatoes
-12 oz spaghetti
-1/4 cup fresh parsley, chopped
-2 tsps crushed red pepper
-Optional: Parmesan cheese
-Olive oil
-Salt and pepper

Instructions (3 hours)

1. In a large pot over medium heat, sauté the onions, celery, and carrots for 10 minutes. Add in the garlic and cook for 1 minute.
2. Brown the ground turkey and cook through for 5-6 minutes, breaking it up into small bits. Season with salt and pepper.
3. Stir in the tomato paste and coat the turkey and vegetables.
4. Pour in the red wine and cook for 7-10 minutes until it has almost completely reduced.
5. Add in the milk and tomatoes, and simmer on low heat for at least 2 hours until the sauce has thickened and the tomatoes have fallen apart. I let it simmer with the lid on for the first hour, and then remove the lid for the second hour.
6. Once the sauce is almost ready, bring water to a boil in a large pot and cook the spaghetti. Then toss the spaghetti into the sauce and mix in the parsley and red pepper. Serve with a sprinkle of parmesan cheese on top.


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