Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow onion, peeled
  • 1 medium carrot, peeled
  • 1 medium celery stalk
  • 1 tablespoons olive oil
  • 1 lb. ground turkey
  • 1-1/2 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup dry red or white wine
  • ½ cup +1 tablespoons tomato paste (or ½ slightly heaping cup)
  • 1 bay leaf
  • 1 cup chicken broth
  • 1 tablespoons butter (optional)12 ounces gluten-free fresh fettuccine (or pasta-of choice)
  • Parmesan cheese, for garnish

Instruction

  • Place onion, carrot and celery in a food processor and process until very fine pieces. Alternatively you can dice them very fine.
  • Heat 1 tablespoon olive oil in a medium pot. Add onion mixture and salt cook for 5 minutes, until sweated down.
  • Add turkey, salt, and pepper and cook, breaking up the turkey, until no pink remains, about 5 minutes.
  • Add wine and cook until reduced, about 5 minutes.
  • Add tomato paste, bay leaf and chicken stock and bring up to a gentle simmer.
  • Simmer for 30-35 minutes, until the liquid has reduced and the sauce is slightly thickened.
  • Meanwhile, cook pasta according to package instructions.
  • Once bolognese is finished, turn off heat and mix in (optional) butter. Taste, and adjust seasoning.
  • Toss pasta with 1 cup of bolognese and divide into 4 bowls. Divide remaining bolognese on pasta and sprinkle with (optional) parmesan cheese. Serve immediately.