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Turkey Bolognese with Fettuccine and Mushrooms

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Turkey Bolognese with Fettucine and Mushrooms

Turkey  Bolognese with Fettucine and Mushrooms
Julie Toy
Provided by:
total prep

Ingredients

Directions

  • PREPARE BOLOGNESE SAUCE:
  • Heat a heavy medium pot (5 quart) over medium high heat.
  • Add the olive oil to the hot pot and sweat the onions for 2 minutes, stirring constantly, or until they soften.
  • Add the fennel, carrot, celery, garlic, and fennel seeds and saute until the liquid evaporates and the vegetables are golden, about 12 minutes.
  • Add the turkey. Season generously with salt and pepper and cook until the turkey is golden brown, about 10 minutes, stirring occasionally.
  • Add the wine and cook until the wine has almost completely reduced.
  • Add the broth, tomatoes, and mushrooms and bring the sauce to a simmer.
  • FINISH THE SAUCE:
  • Reduce heat and cover. Continue simmering very gently, stirring occasionally, for 1 1/2 hours, or until the sauce has reduced slightly and thickened.
  • Season to taste with salt and pepper.
  • PREPARE THE FETTUCCINE:
  • Just before serving, bring a large pot of salted water to a boil and cook the fettuccine in the water for 2 to 3 minutes or until the pasta is al dente.
  • Lift the pasta from the pasta water to drain, reserving 1 cup of the pasta water.
  • TOSS PASTA WITH SAUCE:
  • Transfer the pasta to the sauce.
  • Toss well with carving fork to combine and season to taste with salt and pepper, adding a little of the reserved pasta water if necessary to thin out the sauce.
  • TO SERVE:
  • Swirl the pasta into the center of 4 pasta bowls or onto a pasta serving platter.
  • Mix some of the basil into the remaining sauce in the pot, then spoon the sauce over the pasta.
  • Sprinkle the remaining basil over each bowl of pasta then grate the Parmesan over and serve.

Updated 12/16/2011