Tuesday, July 19, 2011

Turkey Bolognese

While it's never easy, last night's bootcamp class was on the intenser side of intense. Push ups, sprinting, bear crawling, burpees and many more torture-esque exercises with silly names left me in a happy but jello-like state. I was totally invigorated by the workout but completely incapable of lifting a wooden spoon, let alone a pot or pan. Luckily Nic had the day off and was on dinner duty whipping up his and my favorite homemade pasta sauce - a hearty turkey bolognese. This sauce is total comfort food and always shockingly flavorful in light of its lack of added fat. It was hearty without being heavy and it soothed my aching bones. Nic piled his on top of a mountain of orchiette and I poured a ginormous portion over some leftover roasted pumpkin squash and cabbage - because I am a veggie monster :) The result was delicious and flavorful. Despite momentous efforts to the contrary we managed to leave half of the giant pan un-eaten and now we can look forward to even tastier re-heated leftovers in the future!

This makes about 4-5 big servings --- but you can keep it frozen for months and reheat whenever you want to cook up some pasta or squash!

Nic's Turkey Bolognese
- 2 16-ounce cans diced tomatoes
- 1 large onion – diced
- 2 cloves of garlic – finely chopped
- 1 lb of ground turkey
- 2 Bay leaves
- 3 tablespoons Italian seasoning
- Pam cooking spray (or a little olive oil)
- 1 lb pasta – Fusilli works nicely
- Salt and pepper

- Put a large pot or pan over medium heat and spray the pan with Pam.
- Toss in the garlic and sauté for 2 minutes.
- Add in the chopped onion and sauté about 5 minutes until slightly golden.
- Add the meat (breaking it into pieces)
- Sauté everything until the meat is no longer pink.
- Add the two cans of the diced tomatoes (do not drain liquid) and then fill one empty can with water and add that in too.
- Add 3 tablespoons of Italian seasoning, 2 bay leaves, 2 ½ teaspoons of salt and 1 teaspoon of pepper --- Stir everything together.
- Let simmer partially covered at least 40 minutes stirring occasionally. The onions should be soft. You could also throw it in a slow-cooker and let it go for a few hours on low.
- Cook pasta while sauce is simmering and serve with a hearty portion of sauce.

No comments:

Post a Comment