RECIPE: Quick Turkey Bolognese with Tagliatelle

Bolognese… a style of sauce from the region of Bologna, Italy. Granted, my version isn’t all that traditional. There are some shortcuts made and some ingredients substituted… but it’s darn tasty!!!

So all you authentic italians out there… don’t throw darts. You don’t have to like my version. But we do… it’s a quick dinner, having substituted ground turkey it’s a bit healthier, and it’s sure a hit in our household.

So, join me in the kitchen for a quick and uber-tasty dinner!!!

This is where I started… ground turkey, your choice of marinara sauce, red wine, milk, olive oil, diced onions/garlic/mushrooms (mushrooms not pictured), red pepper flakes, salt/pepper and parmesan cheese.

In a heavy bottom pan, here I’m using my favorite Dutch Oven, brown the ground meat in the oil. Once most of the pink is gone add your diced veg (onions, garlic and mushrooms).

Saute over medium-high heat for a few minutes… and then…

Add your vino and marinara…

Give it a good stir… lower the heat and simmer for several minutes. Taste it… if you think it needs it (and we do) add some kosher salt and red pepper flakes, to taste.

Allow it so simmer a little longer and then add the milk and parmesan cheese… once the pasta is al dente add it to the sauce and give ‘er a toss!

Call the family to wash their hands and come to the table… dinner’s on!!!

From prep to plate, it takes about 30-45 minutes. And most of that is cooking time. What a heart-warming dish… you can serve it by itself, or with a panini or a whole mess of garlic breadsticks (yeah – that’s what we did).

Enjoy it… we do!

Quick Turkey Bolognese
Recipe courtesy Lori Tisdale

2 tablespoons olive oil
1 lb ground turkey (or ground hamburger, if you prefer)
3-4 cloves garlic, diced
½ cup diced onion
½ cup diced crimini mushrooms
2 cups of your favorite marinara
1/8 – 1/4 teaspoon red pepper flakes
1 cup red wine
½ cup milk
¼ grated parmesan cheese, plus some
Kosher salt/pepper

Brown ground meat in heavy bottom pan; over medium-high heat. Once almost all the pink is gone add diced onions, garlic and mushrooms. Sauté and stir for about 5 minutes, until vegetables have softened. Add wine, marinara and red pepper flakes (to taste); stir well. Bring to a simmer, stirring occasionally. Simmer for about 15 minutes; over medium-low heat. Taste to see if you want to add any salt/pepper. Stir in milk and grated parmesan. Simmer for another 5 minutes or so. In the meantime, prepare tagliatelle noodles according to package. When the pasta is al dente drain transfer to sauce; toss until all pasta is coated with sauce. When plating add another sprinkle of parmesan.

enjoy your time in the kitchen…


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