Linguine Turkey Bolognese

Title: Linguine Turkey Bolognese

Categories: Pasta, Poultry

Yield: 8 servings

2 T Extra-virgin olive oil

1 Celery stalk with leaves,

-finely chopped

1 md Carrot, finely chopped

1 md Onion, finely chopped

2 cl Garlic, finely chopped

1 1/2 lb Ground turkey

1 T Dried oregano

1/2 c Dry red wine

1/2 c Half-and-half

1 cn Plum tomatoes, crushed

-slightly, with juices

-(28 oz) 2 T Tomato paste

1 c Defatted chicken broth

Salt to taste

Freshly ground black pepper

-to taste

1 lb Cooked linguine

2 T 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.

317 calories,

10 grams fat,

89 milligrams cholesterol.

MMMMM