We were visiting Seattle this past week or so thus no recent updates. We arrived home late last night and grabbed pizza on the way home from the airport. Today was a final day off before the return to work and I wanted to make something simple. Today simple means adding somethings to a supermarket standby to make it more interesting.
Ground Turkey “Bolognese”
Prep time: 10 minutes
Total time: 45 minutes
- 2 tablespoons olive oil
- 1 onion, medium dice (about 1 1/2 cup total)
- 2 cloves crushed garlic
- 1 pkg (19 oz in my case) of ground turkey
- 1 24 oz. jar of tomato sauce (I used Newman’s Own Tomato and Basil)
- 1 cup cherry tomatoes, halved
- 1/2 cup red wine
- 1 tsp. red pepper flakes
- kosher salt and cracked black pepper
- 1 Tbsp. fresh herbs, minced
- Heat a sauce pan over medium heat and add 1 tablespoon of olive oil. When hot add the onions and stir to coat. Cook until they begin to soften and become translucent, which was about 5 minutes for me. Add the garlic, stir and cook until fragrant, about a minute for me. Remove to a small bowl and set aside.
- Add the remaining olive oil to the pan and then add the ground turkey. Break it up into smallish piece and fully cook. This took about 10 minutes.
- Return the onions to the pan. Add the tomato sauce, the cherry tomatoes and the red wine. Add a few grinds of black pepper (or 1/4 teaspoon) and a big pinch of kosher salt. Stir to combine. Adjust the heat to low and allow to heat to a simmer.
- Cook for 20 minutes or so. Keep an eye on the pot as it has a tendency want to splash hot tomato sauce every which way. Lower the heat if necessary, you don’t need a full on boil here.
- Add the fresh herbs and stir to incorporate. Taste and adjust salt & pepper as necessary. Enjoy.
We enjoyed this over penne rigatoni last night with grated Parmesan cheese. I’m thinking it would make a tasty sloppy joe as well.
We used a combination of parsley, thyme and Thai basil for the fresh herbs.