Monday, October 5, 2009

Spaghetti Bolognese

Dev and I had this a few nights ago - I'm a little behind in my posts...

Whenever we have spaghetti, our go-to sauce is the store bought, bottled kind. But I keep coming across
Spaghetti Bolognese recipes online that look amazing! The bolognese I've made for lasagna was delicious so I figured, why not give this a go! Usually, bolognese is made with beef and sometimes pork, and veal but I made this with ground turkey breast and a bit of Hot Italian sausage. It came out wonderful! I would definitely make this again (that is, when I have the time) ;-)

Spaghetti Bolognese
1 lb ground turkey breast
1/2 lb hot italian sausage
2 cloves garlic, minced
1/2 t salt 

black pepper

3 slices thick-cut applewood smoked bacon
1 small walla walal onion

1 carrot
2 stalks celery

1 C whole milk 

1 C dry white wine

3 C chicken broth (low salt)
1/3 cup + 1 T tomato paste

1 bay leaf
1 T sugar

1 lb spaghetti

Mix together the ground turkey, sausage, garlic and season with salt and pepper. Refrigerate for at least and hour.

Roughly chop onion, carrots and celery. I like to grind them in my mini-chopper until finely minced.

Roughly chop bacon. Over medium heat, saute the bacon and vegetable until they start to caramelize - about 20 min. Raise the heat and add meat mixture to pan. Cook until browned.
Add the milk and continue to cook until all the liquid has evaporated. Using a fork or potato masher, break up meat until fine.

Add tomato paste, wine, bay leaf and stock and bring to a boil. I like having these tiny wine bottles on hand in the pantry for cooking - then I won't waste a big bottle (I love red wine, but white wine isn't my thing)
Reduce heat to a low simmer and partially cover pot with lid. Simmer for until thickened - about 2 hours. If the sauce is still too liquid, raise the heat slightly, remove lid and keep simmering. Add sugar and season if necessary with salt and pepper.

Cook pasta to al dente in salted water and toss with the sauce.

Serve with freshly grated parmesan and garlic toast!

1 comment:

Terry Franguiadakis said...

This looks yummy.

I like fettuccine and spaghetti rigati with this type of sauce... They hugs the sauce nicely.