White Wine Bolognese

I swear Jeff took a picture of this, but I can’t find it anywhere:( Truly, it’s too good not to post! This bolognese is delicious. Jeff and I couldn’t help ourselves from eating 2 big helpings! The key to bolognese and this recipe is to cook it for a long time, about 2 hours, so don’t skimp on that!

/4 -1/2 lb. ground turkey
1/4-1/2 lb. ground pork
1 can whole tomatoes
1/8 cup tomato paste
1 1/2 cup dry white wine
1 cup shredded carrots
1/2 cup yellow onion, chopped
4 cloves garlic, coarsely chopped

pasta, I used linguine, but anything will do:)
garnish with fresh parsley and freshly grated pecorino romano cheese
In a deep saucepan, cook onion and meat until meat is browned. Add carrots and garlic; cook for 2 minutes. Add white wine and let the mixture cook for about 15 minutes or until the white wine reduces by half or more. Add tomato paste. Cook another 5 minutes. Add tomatoes; break down tomatoes with a wooden spoon. Add salt and pepper to taste. Bring to a boil. Cove and reduce to a medium-low simmer. Cook for an hour and a half. Serve over pasta and top with garnishes.



  1. This looks delish, can’t wait to try this! I’ve never made bolognese, just my own sauce. Love your blog, keep it up, it’s a blessing! Oh, and miss you.

    1. Bolognese really just means “meat sauce” so yours is probably a bolognese:) But…cooking it low and slow is the italian way and really changes the flavor of the tomatoes…it’s worth a go:)

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