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!

Ingredients
1
/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
 
Directions
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.

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2 comments

  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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