|2 tablespoons||Extra-virgin olive oil|
|1||Celery stalk with leaves, finely chopped|
|1 medium||Carrot, finely chopped|
|1 medium||Onion, finely chopped|
|2 cloves||Garlic, finely chopped|
|1½ pounds||Ground turkey|
|1 tablespoon||Dried oregano|
|½ cup||Dry red wine|
|1 can||Plum tomatoes, crushed slightly, with juices (28 oz)|
|2 tablespoons||Tomato paste|
|1 cup||Defatted chicken broth|
|Salt to taste|
|Freshly ground black pepper to taste|
|1 pounds||Cooked linguine|
|2 tablespoons||Chopped flat-leaf parsley, for garnish|
To lighten a traditional Bolognese sauce, I substituted lean ground turkey for the more traditional ground beef. It's necessary to taste and adjust seasonings as you go along, since the flavor of turkey is not as strong as beef. I've added a generous amount of oregano and garlic for spice and sauteed the meat in extra-virgin olive oil for more flavor. Have patience with this sauce - the long, slow simmer is what makes it so delicious. Freshly grated Parmesan is perfect to serve alongside.
1. Place oil in a large, heavy pot over medium-low heat. Add the celery, carrot, onion and garlic, then cook 8-10 minutes, stirring occasionally.
2. Raise heat to medium and add the ground turkey and oregano. Cook for about 8 minutes, stirring and breaking up the meat, until it begins to brown.
3. Add the wine and simmer for about 10-12 minutes. Add the half-and-half and simmer until nearly reduced, about 6-8 minutes.
4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer and cook over medium-low heat, partially covered, for 1 hour, stirring a few times. Season to taste with salt and pepper.
5. Serve hot over just-cooked linguine and sprinkle with chopped parsley.
Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.
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