You may wonder what makes my recipe for Healthy Turkey Bolognese, inspired by Ina Garten, healthy. You can be sure that Ina’s recipe is delicious, but not only do I want to eat something delicious, I want something that’s healthy too! In this case, the cream and the beef in Ina’s original recipe had to go, as they both have a lot of saturated fat. Surely, there will be those who take a deep breath of relief to know I did not eliminate the parmesan cheese, but I did reduce it by half, again to reduce the amount of saturated fat. And by using flake parmesan cheese you can fool yourself into using less cheese, because just 5 or 6 beautiful flakes is about a teaspoon of cheese, or about 2.5% of your daily value of saturated fat (Foodfacts). I also like my Bolognese sauce a bit more on the saucy side, so this recipe has more sauce than Ina’s.
And by the way, this is Ina Garten First Friday of the month, when I and a group of bloggers come together to cook and blog about one of her recipes, or create a dish that is inspired by one of hers. This week we are cooking up a main dish and you can see what other bloggers have done today by clicking on the links below the recipe.
Servings: 8 Prep Time: 25 min Cook Time: 30 to 40 minutes
¾ pound ground turkey
2 tablespoons olive oil
1 carrot, peeled and finely chopped
1 medium celery stick, finely chopped
4 teaspoons minced garlic
2 tablespoons parsley, minced
½ teaspoon kosher salt
½ tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
1 cup dry red wine
2 tablespoons tomato paste
4 ounces button mushrooms, chopped
½ ounce porcini mushrooms
¼ cup chopped fresh basil
1-28 ounce can San Marzano tomatoes
1-14 ounce can tomatoes, (San Marzano if possible)
¼ cup shaved parmesan cheese
1 pound dried pasta or your choice, (I used Gigli, which looks something
like a trumpet mushroom)
1. In a medium bowl, mix the turkey with ½ of the chopped parsley and 2 teaspoons of the minced garlic. Place the bowl in the refrigerator to marinate while you prep the other ingredients.
2. Bring 1-1/2 cups of water to a boil in a small pot, and then add the dried mushrooms. Set the pot off to the side and let the mushrooms soak until they are tender.
3. Heat two tablespoons olive oil and begin to sauté the celery and carrots together until they are somewhat tender.
4. Add the onions and garlic and sauté until the onions are transparent.
5. Add the turkey and let it brown with the vegetables. Add the chopped button mushrooms when the turkey is no longer raw. Add the red wine.
6. Remove the softened porcini mushrooms from the liquid, and save the liquid. Rinse the mushrooms in water, and then chop the mushrooms and add them to the turkey. Carefully add ½ cup of the remaining liquid to the turkey. Do not use all of it because there will likely be grains of sand from the mushrooms at the bottom of the pot.
7. Lightly blend the tomatoes with the tomato paste in a food processor, or a blender to break up the tomatoes, and then this to the turkey along with the oregano, chopped basil, red pepper flakes, black pepper and salt.
8. Cook the mixture until the sauce has thickened, about 30-40 minutes. Check the seasonings and add more salt if necessary. Cook the pasta during the last 10 minutes the sauce is thickening. When the pasta is done, strain it, place it in a large bowl, and mix about 1/3 of the sauce with it. Pour the remaining sauce over the top and garnish with the parmesan flakes and minced parsley.
Visit these other great cooks to see what they have dished up!
Linda – TumbleweedContessa.com,