About This Recipe:
Spaghetti bolognese is a simple, yet semi time intensive dish. It consists of everyday ingredients, but needs to simmer away for a bit to achieve the depth and richness associated with a good bolognese. The red wine and milk give the sauce an amazing flavor, and thick consistency. Since I do not eat beef, I decided to make this bolognese sauce with ground turkey, but any type of meat would work. If you have a food processor, I HIGHLY recommend using it to finely dice the onion, carrots, and garlic so that they blend into the sauce better. Some people say you need to simmer the sauce for 2-3 hours, but I find that 1 hour does the trick. Trust me this sauce is worth the wait!
Ingredients (6 servings)
-1 lb spaghetti
-1 lb ground turkey
-1 large onion, very finely diced
-2-3 large carrots, very finely diced
-6 cloves garlic, minced
-2 tbls tomato paste
-1 cup red wine (Cabernet Sauvignon)
-1 cup milk
-28 oz canned whole tomatoes
-1/2 cup fresh basil, torn
-Grated parmesan cheese for serving
-1 tsp dried oregano
-1 tsp dried basil
-Salt and pepper
Instructions (1 hour 30 minutes)
1. In a large pot over medium high heat, add in 2 tbls of olive oil and sauté the onions and carrots for 5 minutes until softened. Then add in the minced garlic and cook for another minute.
2. Brown the ground turkey and cook through for 5-6 minutes. Season with salt and pepper.
3. Stir in the tomato paste, and dried oregano and basil.
4. Pour in the red wine and reduce for 5 minutes on high heat.
5. Add in the milk and tomatoes and bring to a boil. Simmer covered on low heat for 1 hour.
6. Use the back of a spoon to break up the tomatoes further if needed, and stir in the fresh basil.
7. Once the sauce is almost ready, bring water to a boil in a large pot and cook the spaghetti. Then toss the spaghetti with the sauce and sprinkle with Parmesan cheese.