Turkey Bolognese

Recipes by Debbi Snook | Wine Commentary by Gary Twining

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

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