April 8, 2011

Spaghetti Bolognese

This recipe is my version of Bolognese made with ground turkey and turkey sausage. I decided to skip on some of the vegetables that many recipes incorporate into Bolognese, and added a salted pork instead. I did add onions and garlic because I love their flavors and instead of topping with Parmesan I used shredded Asagio Cheese!
(There is Asagio in the sauce too!)


2 T olive oil
4-5 slices of salt pork chopped
1 lb. ground turkey
1/2 lb turkey sausage, cooked and chopped 
2 medium onions, chopped
4 garlic cloves, crushed
2 stalks celery chopped
14 1/2 oz. tomato puree
6 oz. tomato paste
1/2 c. beef broth
1/2 c. of half-n-half
1 T Italian Seasoning
1 1/2 tsp dried thyme
1/2 tsp nutmeg
1/2 tsp cinnamon
salt and pepper
1 c. shredded Asagio cheese


Heat olive oil in pan and add salt pork  (I used bacon but you could use pancetta or even prosciutto) and cook for about 4 minutes. Then add the onion, celery and garlic and cook for 3 more minutes. Add turkey to pan and cook until brown. Add the sausage and heat through. Then add the puree, broth, half-n-half, and paste along with the thyme and Italian Seasoning and the nutmeg and cinnamon. Season with salt and pepper and let cook on low for 40 minutes until it thickens. Then blend in 1/2 cup of the Asagio cheese.

In the meantime bring a pot of salted water to a boil and add spaghetti. When spaghetti is cooked to your liking strain and plate. Top with the Bolognese and remaining asaigo cheese


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