- Prep Time:
- Cook Time:38 minutes
- Serves:
Chef Whalen’s Turkey Bolognese includes ground turkey and sautéed vegetables, mixed with chopped herbs and crushed chili flakes, which he serves over linguine and tops with a generous portion of parmesan.
Recipe courtesy of the National Turkey Federation and Executive Chef/Owner Rocco Whalen of Fahrenheit in Cleveland, Ohio.
Ingredients
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5 Tablespoons olive oil
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2 Pounds coarse GROUND TURKEY (preferred dark meat mixture)
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1 Medium onion, small dice
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2 Medium carrots, peeled and small dice
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1 Medium celery stalk, small dice
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5 Cloves fresh garlic, minced
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2 Tablespoons tomato paste
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1-1/2 Cups dry white wine
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2-1/2 Pounds fresh roma tomatoes(if not in season, sub high quality canned tomato)
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3 Cups TURKEY STOCK
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1 Ounce chopped fresh oregano
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1 Ounce fresh thyme
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2 Ounces chopped fresh basil
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1 small pinch red pepper flakes
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As needed cooked linguine
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As needed grated fresh Parmesan
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As needed fresh basil, chiffonade
Preparation
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1
Sauté ground turkey in hot olive oil, season with salt and pepper and cook through. Remove from pan.
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2
In the same pan, sauté onion, carrots and celery for 6 to 8 minutes. Add garlic and sauté until fragrant. Stir in tomato paste and deglaze with wine. Cook until wine is evaporated.
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3
Add tomatoes and stock and cook for 30 minutes.
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4
Stir in chopped herbs and crushed red pepper flakes. Adjust seasonings as necessary.
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5
Serve over linguine. Sprinkle with Parmesan and garnish with additional basil.
Additional Info
