Lighter Bolognese Sauce
Description
Lighten up your traditional Bolognese sauce with this dish. It's made with a combination of lean ground beef and ground turkey, 2 % milk, tomato paste and a little wine. Mmmm, good.
Ingredients
2 T. olive oil
1 large yellow onion, peeled and finely chopped
2 large celery stalks, finely chopped
3 cloves garlic, minced
1/4 t. salt
1/8 t. freshly ground black pepper
1/2 lb. lean ground beef
1/2 lb. ground turkey
3 T. tomato paste
1/2 c. dry white wine
1/2 c. 2% milk
1 c. beef or chicken broth or stock
1 lb. spaghetti, fettuccine, angel hair, pappardelle, or other long pasta
Directions
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Wash veggies and drain.
In a medium or large Dutch oven or stockpot, heat olive oil over medium heat. Stir in onions, celery, garlic, and salt. Cook, stirring frequently, 10-15 minutes until the onions are soft and starting to brown at the edges.
Increase heat to medium-high. Add ground beef and turkey, in batches if necessary, breaking the meat into small pieces. Cook, stirring occasionally to break the meat up further, until browned.
Stir in tomato paste until it coats the meat and vegetables. Cook, stirring frequently, for a few minutes, to cook the paste.
Reduce heat to medium. Pour wine into the pan; bring to a simmer. Cook for a few minutes until wine is mostly absorbed, scraping the bottom of the pan to incorporate any browned bits into the sauce.
Stir in milk; cook a few minutes, then stir in the broth/stock. Simmer uncovered 1 hour until sauce is thick and rich.
Toss with cooked long pasta. Serve.
If freezing it for later, let the sauce cool for 15-20 minutes off the heat, then ladle into freezer-safe containers; freeze for up to 3 months. Thaw frozen sauce in the refrigerator, then reheat in a saucepan over low heat before serving with pasta.
6 servings