TURKEY BOLOGNESE SAUCE
Provided by Food Network Kitchen
Time 1h40m
Yield 5 Cups
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
- Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.
EMERIL'S TURKEY BOLOGNESE
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h30m
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
- Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
- Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Nutrition Facts : Calories 286 g, Fat 13 g, Fiber 2 g, Protein 28 g
TURKEY BOLOGNESE WITH PENNE
This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.
Provided by TCmofo
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g
LOW-FAT TURKEY BOLOGNESE
Swap your usual beef mince with turkey to reduce the fat content of this classic Italian sauce and serve with wholemeal pasta
Provided by Lucy Netherton
Categories Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
- Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.
- Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.
Nutrition Facts : Calories 267 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium
TURKEY BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
FAST TURKEY BOLOGNESE
I love spaghetti Bolognese from my years living in England where it is a very popular dish, but wanted to be healthier. I think ground turkey Bolognese is better than the beef version! Feel free to add vegetables; this is an easy way to get my husband to eat more of them, and I use red lentils to increase the fiber content. This is a fast Bolognese, no 4 hours of simmering on a low stove. Who has the time? Top with cheese, if you like.
Provided by MrsHardy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h28m
Yield 4
Number Of Ingredients 16
Steps:
- Place lentils in a saucepan with water to cover and bring to a simmer. Cover and cook until lentils are tender, adding more water if necessary, about 30 minutes
- Spray a large nonstick skillet with cooking spray and place over medium heat. Add carrots, onion, and a pinch of salt. Cook, stirring often, until softened, 3 to 5 minutes. Push vegetables to the sides of the pan. Cook turkey in the center of the pan, breaking it up with a spoon until browned and dry, about 5 minutes. Mix turkey in with the vegetables.
- Stir red bell pepper and garlic into the skillet; cook until softened, about 3 minutes. Add diced tomatoes, tomato paste, and tomato sauce; mix to combine. Stir in the cooked lentils. Add wine; if necessary, thin sauce with water. Add Italian seasoning and Worcestershire sauce; season sauce with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Combine cooked pasta and sauce.
Nutrition Facts : Calories 614 calories, Carbohydrate 79.3 g, Cholesterol 83.9 mg, Fat 10.4 g, Fiber 10.6 g, Protein 40.5 g, SaturatedFat 2.5 g, Sodium 834 mg, Sugar 14.9 g
TURKEY BOLOGNESE SAUCE
Make and share this Turkey Bolognese Sauce recipe from Food.com.
Provided by Food Network Kitchen
Categories Poultry
Time 1h40m
Yield 5 Cups
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
- Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.
Nutrition Facts : Calories 255.8, Fat 19.7, SaturatedFat 3.4, Cholesterol 47, Sodium 620.7, Carbohydrate 6.4, Fiber 1.4, Sugar 3.2, Protein 14.4
TURKEY PORTOBELLO BOLOGNESE
This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the second day after a night in the refrigerator. Mangia! -Darrell Kau, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven coated with cooking spray, heat oil over medium heat. Add turkey, mushrooms, onions, carrots and garlic; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender., Stir in broth, wine, water, tomato paste, herbs, seasonings and sugar; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally., Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 508mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
TURKEY-AND-MUSHROOM BOLOGNESE
This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in for a flavor boost. Sautéed carrots and onion provide sweetness, and concentrated tomato flavor in the form of a paste adds instant depth.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil in a pot over medium-high. When it shimmers, add onion, carrots, and mushrooms; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 8 to 10 minutes (if bottom of pot browns too quickly, reduce heat to medium).
- Add remaining 1 tablespoon oil, turkey, and pancetta; season with salt and pepper. Cook, breaking turkey into bite-size pieces, until browned in places, about 5 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute more. Add wine and boil, scraping up any browned bits, until mostly evaporated. Add broth and tomato sauce; bring to a boil, then reduce heat to low and simmer, stirring a few times, until thickened and reduced slightly, about 30 minutes.
- Stir in milk and continue simmering until again thickened and reduced slightly, 12 to 15 minutes more. Remove from heat. Meanwhile, cook pasta in a large pot of generously salted boiling water according to package instructions.
- Drain, reserving 1 cup pasta water. Toss pasta with a few spoonfuls of Bolognese and enough pasta water for sauce to evenly coat pasta. Serve pasta with more Bolognese, topped with cheese, parsley, and a drizzle of oil.
EMERIL'S TURKEY BOLOGNESE SAUCE
Make and share this Emeril's Turkey Bolognese Sauce recipe from Food.com.
Provided by Recipe Reader
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes.
- Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
- Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
- Add the white wine and garlic and cook until wine is nearly evaporated.
- Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
- Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes.
- Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.
- Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
- Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.
Nutrition Facts : Calories 373.9, Fat 19.9, SaturatedFat 5.2, Cholesterol 109.8, Sodium 1228.4, Carbohydrate 16.6, Fiber 3.1, Sugar 8.3, Protein 31.1
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HEALTHY TURKEY BOLOGNESE RECIPE - WELLPLATED.COM
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4.7/5 (18)Total Time 45 minsCategory Main CourseCalories 341 per serving
- In a large skillet, heat the olive oil over medium high. Add the carrot, onion, salt, and pepper and cook until the vegetables are beginning to soften, about 5 to 7 minutes. Increase the heat to medium high, add the ground turkey, and cook, breaking it up with a spoon, until it’s starting to brown, about 3 minutes. Stir in the garlic, oregano, and red pepper flakes and cook just until fragrant, about 1 minute.
- Pour the wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, and milk and stir to combine. Bring the sauce to a boil, then lower the heat and let simmer for 10 minutes. Taste and add additional salt, black pepper, or red pepper flakes as desired.
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5/5 (27)Total Time 3 hrs 15 minsCategory Entree/Meat And PoultryCalories 228 per serving
- In a heavy saucepan, add extra virgin olive oil and onions. Heat on medium. Cook and stir the onions until translucent about 5 minutes, then add celery and carrots. Cook for another 3 minutes, stirring frequently.
- Add ground turkey (or lean ground beef, if you prefer). Add a large pinch kosher salt and ground black pepper. Using a wooden spoon, break up the meat. Stir well until meat is no longer raw and it loses its red color.
- Add milk and let it come to a gentle simmer. Stir frequently until milk has completely bubbled away. Stir in nutmeg.
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