We don’t eat a lot of meat, but we love bolognese sauce – it’s a treat. For years I’ve tried to replicate the sauce from Piemonte Pasta on Grand Street in Little Italy (so good!). This is definitely not the same, but it’s pretty darned tasty.
I make mine with ground turkey and pork (and pancetta!). It simmers for quite a while but the method is simple, the meal is delicious and it freezes well – a great meal in a hurry when you’re hungry and the pantry is bare. If you have some time this weekend, put a pot on the stove, enjoy a meal and freeze the rest for later.
How Nutritious is Bolognese?
- Good source of protein.
- Tomatoes provide lycopene.
Remember that it’s short on fiber and phytonutrients so be sure to add a big dark green salad filled with chopped veggies and vinaigrette to increase the nutritional value (and keep you from eating too much pasta!)
Ingredients for Bolognese
- 1-2 tablespoons olive oil
- 4 ounces pancetta, chopped fine
- 4 garlic cloves, finely minced
- 1 large onion, diced
- 1-2 carrots, finely diced
- 1-2 celery stalks, finely diced
- 1 pound each ground turkey and ground pork
- 4 tablespoons tomato paste
- 2 cups hearty red wine
- 2 cups chicken stock, homemade or low sodium canned
- 1 cup milk
- 1 large can (28 ounces) crushed tomatoes
- Parmesan cheese rind
- 1 handful chopped fresh basil and 1-2 teaspoons fresh thyme (1 teaspoon dried)
Method for Bolognese
- Assemble ingredients
- Heat a large heavy bottomed pot to medium high heat. Add 1-2 tablespoons olive oil and the pancetta. Cook for 2-3 minutes until pancetta begins to brown a little.
- Add chopped onion, celery and carrot and cook for 4-5 minutes until the vegetables begin to soften.
- Add the ground turkey and pork and cook for 10-15 minutes until meat is cooked through. Stir often to prevent sticking to the pot and to break up the meat.
- Add minced garlic and thyme and stir, cook 2-3 minutes until aromas release.
- Add wine and simmer 10-15 minutes, uncovered, until liquid is reduced by 1/2.
- Stir in milk, chicken stock, cheese rind and tomatoes. Season with salt & pepper (I use about 2 teaspoons salt and 1/2 teaspoon pepper, but taste to determine what you prefer).
- Return to simmer, cover, lower heat and cook gently for 2 hours, stirring occasionally.
- Add chopped fresh basil, adjust seasoning if necessary.
- Cook pasta and serve with bolognese = Good Stuff!