I started making turkey bolognese sauce for a private client that preferred a lighter version of the classic Ragu Bolognese, which traditionally is made with ground beef or sometimes a mixture of beef and pork, and realized I prefer it with ground turkey, too! I add turkey bacon to the sauce for a little extra flavor, but you could also use pancetta or regular bacon. This recipe makes a big batch of sauce so it’s perfect for a large gathering, holiday meal or stocking up your freezer. I use approximately 2 cups of this sauce for 1 pound of pasta. It’s also delicious with ricotta gnocchi (also called gnudi).
Turkey Bolognese
makes about 10 cups
Ingredients
3 tablespoons extra virgin olive oil
8 ounces turkey bacon, cut into 1/4-inch strips
2 onions, finely chopped (about 3 cups)
2 carrots, finely chopped (about 1 cup)
3 stalks celery, finely chopped (about 1 cup)
Kosher salt
6 cloves garlic, minced
2 pounds ground dark turkey
2 cups dry red wine
2-28 ounce cans whole peeled tomatoes
Freshly ground black pepper
Cooked pasta, for serving
Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, for serving
Roughly chopped fresh parsley, for serving
Heat olive oil over medium in large heavy-bottomed pot. Add bacon and cook until it begins to brown and slightly crisp, about 5 to 7 minutes. Add onion, carrot, celery and 2 large pinches of salt and cook until vegetables are very soft, stirring occasionally, about 10 minutes. Add garlic and cook, stirring occasionally for 3 minutes. Add turkey and 2 large pinches of salt to the pot and cook until no longer pink, breaking up the meat with a wooden spoon, about 7 to 9 minutes. Add wine to the pot, bring mixture to a boil over high heat and let it bubble until the liquid has reduced by half.
Meanwhile, crush the canned tomatoes with your hands or cut them using kitchen shears. Add tomatoes to the pot, using a rubber spatula to scrape the inside of the cans. Season sauce with 2 more large pinches of salt. Bring sauce to boil, then reduce heat to low and let the sauce simmer until it is very thick, stirring occasionally, about 2 hours. Taste for seasoning and adjust as you see fit. Serve sauce with your favorite cooked pasta and top with cheese and parsley, if desired.