Turkey Bolognese

 TFC Bolognese 060 retouch v1

Serves 4-6         Prep time: 20 minutes         Cooking time: 30 minutes

4 Tbsp (60 mL) olive oil

3 Tbsp (45 mL) dried oregano

½ tsp (2.5 mL) dried chili flakes

1 Tbsp (15 mL) dried basil

3 cloves garlic, finely chopped

1 medium onion, finely diced

1 lb (454 g) ground turkey

6 slices turkey bacon, diced

1 ½ cups (375 mL) carrots, peeled and diced

1 cup (250 mL) fennel, diced

½ cup (125 mL) celery, diced

1 cup (250 mL) button mushrooms, quartered

½ cup (125 mL) green bell pepper, diced

2 -796 ml (28 oz) cans Italian tomatoes, crushed

3 Tbsp (45 mL) tomato paste

¼ cup (125 mL) 2% milk

2 tsp (10 mL) salt

1 tsp (5 mL) freshly ground black pepper

In a large soup pot, brown dried spices in olive oil over medium-high heat.  Add onion and garlic, and cook until translucent.  Add ground turkey and turkey bacon, crumbling with a wooden spoon as it browns.  Add carrots, fennel, celery, mushrooms and green pepper, and sauté along with meat until evenly cooked.  Add canned tomatoes and gently break apart with spoon until evenly mixed with turkey and vegetables, then add tomato paste and let simmer for 20 minutes.  Stir in milk and cook for another 10 minutes.  Taste, and add salt and pepper to taste.  Cover sauce and let stand off the heat for at least 10 minutes before serving.  This allows the tomato sauce to thicken as it cools down.  Toss with cooked pasta and serve with grated parmesan cheese. 

Preparation Time: 20 minutes       Cooking Time: 30 minutes        Serves: 4-6

Nutritional Information (Per serving): Calories: 401; Protein: 29 g; Fat: 20 g; Carbohydrates: 27g