It’s time to forget our summer salads and make great comfort food – try Tagliatelle Bolognese!
Prep time: 30 minutes (Bolognese Sauce) & 10 minutes (Tagliatelle)
Serves: 4 to 6
3 tablespoons olive oil
1 medium white or brown onion, finely chopped
1 carrot, peeled & carrot finely chopped
1 celery stalk, peeled & stalk finely chopped
1 to 1-1/2 pounds ground, dark turkey meat
1 cup white wine
One 32-ounce can whole, peeled tomatoes (pureed in a blender)
2 bay leaves
Dash grated nutmeg
salt and ground black pepper, to taste
1 teaspoon granulated sugar or agave nectar
1 pound tagliatelle or fettuccine pasta variety
3/4 cup grated Pecorino Romano or Parmigiano Reggiano cheese
1. In a 6-quart saucepot, heat the oil.
2. When oil is hot, add the chopped onion, carrot and celery.
3. Stir-fry on medium high heat for about 2 minutes or until onion is translucent.
4. When onion is translucent, add the ground turkey meat, breaking it up with a wooden spoon.
5. Cook on medium-high heat for 5 to 8 minutes or until meat has turned gray -stir occasionally.
6. When meat has turned gray, stir in the wine & cook for an additional 5 minutes or until wine has almost evaporated in its entirety – you should see some liquid at bottom of saucepot.
7. After wine has evaporated, stir in the pureed, peeled tomates, bay leaves & nutmeg.
8. Cook/simmer the Bolognese sauce on medium heat for about 20 minutes – stir occasionally.
9. After 20 minutes, add salt and ground black pepper, to taste.
10. Cook for an additional 3 minutes and then taste the sauce. If it tastes acidy, add the sugar or agave nectar. Taste the sauce again. Adjust seasonings, to taste.
Prepare the Tagliatelle & Serve:
1. Bring a 4-quart sauce pot of water to a boil.
2. Add the tagliatelle to the boiling water and 1 teaspoon salt.
3. Cook on medium-high heat for 8 to 10 minutes or until pasta is “al dente” (crunchy-tender).
4. Drain the pasta in a colander; return fettuccine to the sauce pot.
5. Gently stir desired amount of Bolognese sauce into the tagliatelle.
6. Immediately serve the tagliatelle in individual portions and top with a half-ladle of Bolognese sauce.
7. Ask guests to add their own grated cheese to the tagliatelle.
Text & Photograph ©2017 Nancy DeLucia Real