Turkey Bolognese Sauce
This recipe makes 5 cups servings
|Per 1 cup (250 mL): about||-|
|total fat||11 g|
|sat. fat||2 g|
- Portion size: 5 cups (1.25 L)
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.
- 1 tbsp 1tbspvegetable oil
- 1 lb 1lbground turkey, chicken, lean beef or pork
- 1 1oniononions, chopped
- 3 3cloves garlic, minced
- 1 1carrotcarrots, finely chopped
- 1 stalk 1stalkcelery, finely chopped
- 1 tsp 1tspdried basil
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
- 1/4 cup 1/4cuptomato paste
- 1 1bay leafbay leaves
- 2 tsp 2tspred wine vinegar or cider vinegar
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.)
Source : Canadian Living Magazine: October 2005