Curtis Stone prepares a twist on an Italian classic -- a Bolognese sauce made with ground turkey instead of beef or pork. In this video, he demonstrates how easy it is to transform vegetables and ground turkey into a rich, savory sauce that's perfect over fresh or dried pasta. This Bolognese might be low in fat, but it's bursting with flavor.
2 hr 40 mins total
20 mins prep
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.
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.
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.
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.