Turkey Bolognese with Fettuccine and Mushrooms

Turkey Bolognese with Fettucine and Mushrooms

Julie Toy

Provided by: Curtis Stone

2 hr 40 mins total 20 mins prep Full Screen

Servings

Ingredients

• Bolognese Sauce:
• 1 tablespoon olive oil
• 1 small onion, small dice
• 1 fennel bulb, small dice
• 1 large carrot, small dice
• 2 stalks celery, small dice
• 6 cloves garlic, chopped fine
• 1 tablespoon fennel seeds
• 3 sprigs fresh thyme
• 1 pound ground turkey
• 1 cup dry red wine
• 2 cups chicken stock
• 9 medium VERY ripe tomatoes (about 2 3/4 pounds), medium dice
• 4 ounces button mushrooms, quartered
• Pasta:
• 12 ounces fresh fettuccine or tagliatelle noodles
• 1/2 cup fresh basil, torn into pieces
• 1 wedge Parmigiano-Reggiano

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.

• Filed under:
• Turkey,
• Pasta,
• Tomato,
• Ground Beef,
• Mushroom,
• Italian,
• One-Dish,
• Kid-Friendly,
• Main Dish,
• Dinner

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Updated 12/16/2011