Turkey Bolognese

What You’ll Need:

Ingredients

*this recipe feeds my family of 5 (2 adults, 3 children) with enough leftovers for lunch the next day. So, reduce by half if you don’t want to make as much. Or follow along and plan to feeze some afterwards!

6 tablespoons of EVOO

1 whole white onion

7 celery stalks

1/2 bag of baby carrots

2 pounds of organic ground turkey

1/2 cup of red wine (I typically use cabernet only because it’s what we drink the most of)

1 can of diced of whole San Marzano tomatoes

1 tablespoon of tomato paste

Garlic salt

Black pepper

2 bay leaves

Equipment

Soup pot

Directions:

1. Finely chop your whole white onion and then put it in your soup pot with about six tablespoons of EVOO (extra virgin olive oil). Sauté on medium heat for three minutes.

2. Cut up both your carrots and celery and then add them the pot. Stir occasionally and sprinkle some garlic salt and pepper while the vegetables cook.

3. Add your two pounds of ground turkey and cook on medium heat for about 10 minutes. You will frequently need to split the turkey up with your spoon by mixing and turning it over. The goal is to have all of the turkey cooked before you add the red wine.

4. Add 1/2 a cup of red wine and let your bolognese sit until most of the liquid is evaporated.

5. Add one tablespoon of tomato paste and mix it all together.

6. Open your can of tomatoes and also dump this right on top.

7. Stir all of your ingredients and let these simmer on medium heat for five minutes.

8. Then add your two bay leaves and more garlic salt and pepper. Put the soup lid on top of the pot (leaving a crack open for air).

9. Let the soup cook on low to medium heat for 60 to 90 minutes. If most of your mixture evaporates, it can never hurt to add another can of tomatoes! Or add a cup of water. Bolognese isn’t meant to be too saucy, but you don’t want any of the meat or veggies to stick to the bottom of your pot either.