Turkey Bolognese

With a free day on Saturday, I decided to give this Turkey Bolognese recipe a try from one of my surprise favorite cookbooks by Gwyneth Paltrow.  I had been eying it for awhile, but with the 5 hour simmer time, there was hardly a chance to make it.  You definitely want to let this one cook as long as the recipe indicates - it helps the sauce get thick and hearty and the flavors combine deliciously.  It was a great winter meal - and perfect leftovers for days after.


Turkey Bolognese

Ingredients
5-6 tblsp olive oil
3/4 lb Italian turkey sausage, ground
1 lb ground turkey
Salt
Pepper
2 medium yellow onions, finely chopped
3 cloves garlic, peeled and minced
2- 28oz cans whole peeled tomatoes in juice
1/3 cup tomato paste
1 lb rigatoni
Grated Parmesan cheese for serving

Instructions
1. Heat 2-3 tblsp olive oil in large heavy pot over medium-high heat. Add sausage and cook until browned all over, about 10 minutes.  Remove to plate.
2. Add ground turkey to pan.  Season with salt and pepper.  Cook, stirring occasionally, for 10 minutes until browned.  Remove to plate.
3. Add another 2-3 tblsp oil to pan.  Add onion and garlic and cook until softened and beginning to brown, about 10 minutes.  
4. Add tomatoes and their juice along with 1/2 cup water swished in the tomato cans to get the rest of the tomato juice out.  Add sausage and ground turkey and stir well.  Bring sauce to boil, season with salt and pepper to taste, and turn heat to low.
5. Cover almost completely (let steam escape from one side) and gently simmer for 4 hours.  
6. Uncover sauce and stir in tomato paste, barely cover, and simmer 1 more hour.
7. When almost ready for serving, cook rigatoni according to package directions.
8. Serve sauce over rigatoni, topped with grated Parmesan.

Serves 4

adapted from My Father's Daughter

xoxo,
stephanie marie