Turkey Bolognese

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  • 2 ounces pancetta, diced
  • 1 20-ounce package Italian turkey sausage
  • 2 cups onion, chopped
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 cup beef stock
  • 1 24-ounce jar pasta sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red chili pepper flakes
  • 1 tablespoon dried parsley
  • 1/4 cup cream
  • Parmigiano Reggiano cheese to serve


In a 6-quart stockpot, cook pancetta until crisp. Remove from pan and set aside.
Remove sausage from casings and add to pot. Break meat apart while it cooks, and when browned and cooked through, remove to a paper towel-lined plate and set aside.
Add onion, carrot and celery to pot, cook for about 10 minutes, then add garlic and cook a further 2 minutes.
Add wine and reduce by half. Add stock and reduce by half again.
Add cooked sausage, pasta sauce and seasonings, reduce temperature to low and simmer for 30 minutes or until it thickens. Add cream and cook 5 minutes more.
Serve over pasta or polenta with cheese. Salad and bread complete the meal.

Recipe from Central Market Poulsbo - Culinary Resource Center
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