Turkey Bolognese Sauce
There are times when you want some protein with your gluten free pasta, but you just don’t want heavy meatballs, or the trouble of making them. Add to that a hot summer night when the thought of heavy meats like beef or pork are unappealing, and then, bam! It hits you. What if you used ground turkey?
Now, appologies in advance to any member of my family that may be reading this. I am going to totally be disrespectful to a proper bolognese. *forgive me*?? (mom, no input on this one! …haha…)
I just had to get that out of the way :)
Alright, so, turkey bolognese. Its an easy sauce, freezes well, and goes very well with my favorite gluten free pasta- brown rice Tinkyada spaghetti. You can find it at Rainbow Foods, and probably at other health stores. They also carry wild rice pasta, which is delicious. Tastes so close to real pasta, you would be surprised, its not at ALL like regular white rice noodles (which are only good, really, with asian dishes and sesame oil. Anything else, eugh.)
Ok, here’s the recipe!
MyRealFoodLife.com
Turkey Bolognese Sauce
Ingredients
- 2 cans of plum tomatoes or 3 jars of passato
- 1 cup red wine (Paleo: skip the wine)
- 2 chicken or 4 vegetable bouillon cubes (or make your own by boiling broth down till its thick and dark, and freeze in ice cube trays)
- 5 medium onions, chopped
- 2 packages of ground turkey, approx 2 lbs
- 1 tbsp honey (or 2 tbsp agave) or, to taste
- 2 tbsp olive oil
- salt to taste
Directions
- Add the tomatoes, wine and bouillon to a large pot. Bring to a simmer.
- In a large skillet, heat the olive oil and add the onions. Stir occasionally, and let them cook until they are caramelized.
- Add in the turkey, breaking it up. Cook through.
- Add the turkey to the pot of tomatoes. Continue simmering for 30 min.
- After 30 min, with a hand blender, blend the sauce so that the meat is in small pieces and the texture of the sauce is smoother.
- Taste the sauce- is it salty enough? (add salt, 1 tsp at a time till you like the taste) Is it a bit acidic/ harsh/missing a depth? (add honey or agave, 1 tbsp at a time, till the sauce tastes balanced).
Serve!
This recipe is similar to:
This recipe would go well with:
You Might Also Like:
Trackbacks and Pingbacks
- Rosemary Sesame Turkey Meatballs | My Real Food Life
- Gluten Free Dairy Free Eggplant Parmigiana | My Real Food Life
Comments are closed.
So…maybe something like this? :) http://www.flickr.com/photos/newlyplanted/sets/72157624623205422/
Actually- what you should do is dip slices of eggplant in a starch+ some salt, then dip in a mix of flax and water, and then in almond meal. pan fry in olive oil. layer with bolognese sauce and cheese if you want, or with pesto or fresh basil leaves, then bake.
mmm. its like a cranked up version of melanzana parmiggiana.
Well, if I skip step 4 then it’s chili-like..can just eat it with a spoon :)
lol. sure. just smear the sauce on a steak? lol
passato and passata are the same. i looove this stuff with a drizzle of hot pepper olive oil on it! :)
Is it ok to have protein without the pasta? :) Gotta love any recipe that lists “hot pepper olive oil” in the ingredient list.
(Is passato a variation of passata? My Italian is non-existent…)