Technically I'm not even sure if this is actually Bolognese.
I mean, some would argue that a true Bolognese takes hours to make & doesent't include brandy while this whole meal from start to finish took me less than an hour & it definately included brandy!
But who cares anyway?
Certainly not me because; a-I don't care what people say & b-it was delicious!
So, I hope you enjoy Smoke Eater's Turkey Bolognese!
-1 1/2 lbs ground turkey meat (85% Lean)
-2 carrots diced into small pieces
-1 diced yellow onion
-1 pressed garlic clove
-2 tbsp thyme
-Sea Salt & Pepper
-1 tbsp smoked paprika
-1 tsp ground nutmeg
-1/2 cup of brandy
-1 28 oz can crushed tomatoes
- 14.5 oz can diced tomatoes
- 1/2 cup chicken stock
- Ricotta cheese
- Fresh basil garnish
- 3 tbsp Olive Oil
1- In a large pan over med heat, saute the onion, garlic & carrots sprinkled with S&P & the nutmeg until all are soft.
2- Add in the brandy to deglaze the pan & continue simmering until alcohol is burnt off.
NOTE: Brandy can be lighted to burn of the alcohol, however, extreme caution should be used to avoid fire & burn injuries.
If you are not experienced with this method, do not attempt it.
3- Once the alcohol is burned off, add in the crushed & diced tomatoes along with the thyme & bring to a simmer.
4- In a seperate pan, saute the turkey meat with s&p in the olive oil adding the chicken stock after 5 mins to keep the meat moist, until all of the meat is cooked through with no signs of pink in the meat.
5- Once the meat is cooked, drain the excess liquid & add to the sauce mixture while also mixing in the smoked paprika & simmer over med heat for another 10 minutes.
6- Serve over your favorite al dente pasta with a dollop of ricotta cheese & pair with a glass of Smoke Eater Pinotage!
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