Turkey Bolognese Recipes

Steps:

• Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
• Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.
• Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.

Steps:

• For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
• For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
• Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
• Add a few tablespoons of grated Parmesan and serve.

Steps:

• Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
• Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.

Steps:

• Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Steps:

• In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
• Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
• Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.

Steps:

• Heat the olive oil in a large pan. Add the onions and cook for 8-10 mins until softened. Add the mince and brown all over. Once browned, add the garlic, tomatoes, chipotle paste and chicken stock, and bring to the boil. Turn down to a simmer and cook, uncovered, for 35-40 mins, adding a splash of water if it looks too dry.
• While the turkey cooks, boil the pasta following pack instructions, then drain, reserving some of the water. Warm through the mascarpone with a splash of the hot pasta water over a low heat. Add 140g cheddar, season and stir to combine.
• Heat oven to 200C/180C fan/gas 6. Transfer the turkey sauce to a large baking dish. Stir the cheese sauce through the pasta and pour over the mince. Sprinkle the remaining cheddar and the parmesan on top. Bake in the oven for 20 mins or until golden and crisping at the edges.

Steps:

• Heat the oil and butter in a large heavy-bottom saucepan over medium heat until the butter melts. Add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, 8 to 10 minutes. Add the garlic and oregano and cook, stirring frequently, for 1 minute.
• Add the turkey and cook, breaking up clumps of the meat, until it is no longer pink, about 10 minutes. Add the tomato paste and cook 5 minutes longer, stirring frequently.
• Pour in the wine and scrape the bottom of the pan to remove any browned bits. Simmer until the wine is reduced by half. Add the broth and salt and pepper to taste and cook, covered, for 1 hour over low heat. Add the milk and simmer for 20 minutes more, stirring occasionally to keep the sauce from burning. Season again with salt and pepper to taste.
• Meanwhile, cook the pasta according to package directions or your favorite method. Drain the pasta and fold it into the sauce. Serve topped with basil and Parmesan.

Steps:

• Place lentils in a saucepan with water to cover and bring to a simmer. Cover and cook until lentils are tender, adding more water if necessary, about 30 minutes
• Spray a large nonstick skillet with cooking spray and place over medium heat. Add carrots, onion, and a pinch of salt. Cook, stirring often, until softened, 3 to 5 minutes. Push vegetables to the sides of the pan. Cook turkey in the center of the pan, breaking it up with a spoon until browned and dry, about 5 minutes. Mix turkey in with the vegetables.
• Stir red bell pepper and garlic into the skillet; cook until softened, about 3 minutes. Add diced tomatoes, tomato paste, and tomato sauce; mix to combine. Stir in the cooked lentils. Add wine; if necessary, thin sauce with water. Add Italian seasoning and Worcestershire sauce; season sauce with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Combine cooked pasta and sauce.

Steps:

• Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes.
• Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.
• Add the turkey and saute 1 minute.
• Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often.
• Stir in the basil. Season the sauce, to taste, with salt and pepper.
• (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.).
• Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

Steps:

• In a 4 quart saucepan heat oil over medium heat.
• add onion and cook for 2 minutes.
• add ground turkey cook until turkey is cooked through, 4 minutes.
• add the fennel seed and milk.
• cook for another 3 minutes.
• add tomatoes, parsley, oregano and chicken broth.
• add salt and pepper to taste.
• bring sauce to a boil.
• reduce heat to low and simmer the sauce uncovered, stirring occasionally for 35 to 40 minutes.

Steps:

• Heat 2-3 tablespoons of the olive oil in a large heavy pot over medium-high heat. Add the sausages and cook, turning them occasionally, until browned all over - about 10 minutes. Remove the sausages to a plate.
• Add the ground turkey to the pot and add salt and pepper to taste. Cook, stirring occasionally, for 10 minutes, or until browned. Remove to a separate plate.
• Add another 2-3 tablespoons of olive oil to the pot and add the onion and garlic. Cook until they soften and just begin to brown - about another 10 minutes.
• Add the tomatoes and their juice along with about a 1/2 cup of water (used to swish out the cans).
• Add the ground turkey, stir the sauce well and then nestle in the turkey sausages. Bring the sauce to a boil, season to taste with salt and pepper(doesn't really need much-if at all-salt at this point). Turn the heat to low.
• Cover almost completely iwth a lid (letting the steam escape from one side) and gently simmer for about 4 hours - adding splashes of water every hour or so if the sauce is drying out at all.
• Uncover the sauce and stir in the tomato paste. Barely cover the pot this time and simmer for another hour.
• When it's almost time to serve, bring a large pot of water to a boil and salt generously. Add the rigatoni and cook according to the pacakage directions.
• Serve the sauce over the cooked rigatoni with a good grating of Parmesan cheese on top.