Turkey Bolognese

Maybe you’re from a white-meat family that eats the breast and leaves the rest. Solution: The flavor of turkey meat, especially dark meat, has enough vigor to enhance a tomato pasta sauce. Add garlic, herbs and wine for extra punch in this easy makeover.

Caption: Turkey speaks fluent Italian. (Photo by Beth Segal)

4 TBS extra-virgin olive oil

4 garlic cloves, minced

1 pound shredded cooked turkey dark meat

1/2 cup full-bodied red wine

3 cups of your favorite marinara sauce

4 TBS chopped fresh basil leaves

1 TBS fresh oregano leaves

Salt and freshly ground black pepper

1 pound pasta

Place oil and garlic in pan and turn on medium heat. Don’t burn the garlic or it will taste bitter. Cook garlic until translucent. Add turkey meat and cook until heated through. Add wine and cook until it nearly evaporates. Add marinara sauce and herbs. Simmer 15 minutes then season with salt and pepper. At this point, you can use it, refrigerate for a week, or freeze for 3 months.

Cook pasta as directed. Set aside 1 cup of the cooking water. Drain pasta, add to sauce, thinning with pasta water as necessary. Makes 6 servings.

Gary: With the Bolognese preparation, a red wine choice with acidity is the ticket. Look for Italian varietals: Dolcetto, Barbera, Corvina (Valpolicella) and Sangiovese (Chianti) would be natural pairings. Merlot with its plump

No Comments Yet

Leave a Comment

Your email address will not be published.


By submitting this form, you are consenting to receive marketing emails from: The Wine Buzz, 5247 Wilson Mills Road, Richmond Heights, OH, 44143, www.thewinebuzz.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

 

Our goal is to educate, in a reader-friendly fashion, and take the intimidation out of wine, beer and spirits in order to enhance its enjoyment.

FOLLOW US ON