Turkey Bolognese Sauce
This recipe makes enough for five servings of sauce. We recommend cooking 3 oz (90 g) of spaghetti for each serving. While she's at it, Melissa can boil and freeze (separately) enough pasta for the Spaghetti Frittata and the leftover sauce. If you eat dairy foods, unlike Melissa, you can sprinkle the pasta and sauce with Parmesan cheese.
Servings: 5 cups (1.25 L)
Ingredients:
| Nutritional Info | |
| Per 1 cup (250 mL): about | - |
| cal | 221 |
| pro | 18 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 72 mg |
| sodium | 808 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 20% |
| vit A | 49% |
| vit C | 50% |
| folate | 11% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 lb (500 g) ground turkey, chicken, lean beef or pork
1 onion, chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tsp (5 mL) dried basil
1 tsp (5 mL) each salt and pepper
1 can (28 oz/796 mL) diced tomatoes
1/4 cup (50 mL) tomato paste
1 bay leaf
2 tsp (10 mL) red_wine_vinegar or cider vinegar
Preparation:
In large heavy saucepan, heat oil over medium heat; fry turkey, stirring often, until crumbly and no longer pink, about 5 minutes. Tilt pan and spoon off any fat; discard.
Add onion, garlic, carrot, celery, basil, salt and pepper to pan; fry, stirring occasionally, until vegetables are softened, about 5 minutes.
Add tomatoes, tomato paste, bay leaf and vinegar. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until spoon drawn across bottom of pan leaves space that does not fill in, about 1 hour. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Transfer to conveniently sized airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.)
Additional Information
Source
Canadian Living Magazine: October 2005
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