Thursday, September 19, 2013

Fettuccine Bolognese


  • 1 teaspoon olive oil
  • 1 pound ground turkey
  • 1 ounce prosciutto or smoked ham, chopped
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 small celery rib, chopped
  • 2 garlic cloves, minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 can (28 oz) peeled tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup red or white wine, or 1/2 cup chicken or vegetable broth
  • cheese for topping
  • fettuccine (or whatever other pasta)


In a large saucepan, heat the oil and cook the turkey, prosciutto, onion, carrot, celery and garlic over medium-low heat, stirring often, until the turkey is white throughout and the vegetables are softened.  Drain off any accumulated fat.

Stir in the oregano, basil, thyme, salt and pepper flakes.  Add the canned tomatoes and the wine.  Bring to a simmer, then cook partially covered over medium-low heat for 30 minutes, stirring often.  Use the back of a spoon to break up the tomato pieces.

Serve over cooked fettuccine.  (This sauce can be refrigerated up to 3 days or frozen up to 3 months.)


Not sure if carrot and celery are really necessary; haven't seen those in other bolognese.  Was a little darker than I expected; maybe try a non-red-wine base next time to emulate other lighter bolognese I have had.  Maybe add more thyme.