TURKEY BOLOGNESE WITH VOODLES
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
- For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
- Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
- Add a few tablespoons of grated Parmesan and serve.
EMERIL'S TURKEY BOLOGNESE
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h30m
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
- Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
- Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Nutrition Facts : Calories 286 g, Fat 13 g, Fiber 2 g, Protein 28 g
EMERIL'S TURKEY BOLOGNESE SAUCE
Make and share this Emeril's Turkey Bolognese Sauce recipe from Food.com.
Provided by Recipe Reader
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes.
- Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
- Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
- Add the white wine and garlic and cook until wine is nearly evaporated.
- Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
- Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes.
- Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.
- Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
- Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.
Nutrition Facts : Calories 373.9, Fat 19.9, SaturatedFat 5.2, Cholesterol 109.8, Sodium 1228.4, Carbohydrate 16.6, Fiber 3.1, Sugar 8.3, Protein 31.1
EMERIL'S LASAGNA BOLOGNESE
This is in response to a recipe request. I haven't made this, but I'm sure intrigued and the next time I have all day to cook I will definately try this!
Provided by yooper
Categories European
Time 4h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- For Bolognese Sauce: In large pot heat butter over medium-high heat.
- Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
- Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
- Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
- Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
- Add wine and cook till almost evaporated.
- Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
- Season to taste with salt and pepper.
- Stir in the creamand parsley and adjust seasoning if necessary.
- Set aside until ready to assemble.
- Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
- Slowly whisk in milk to blend together.
- Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
- Allow to cook for 5 minutes or so until floury taste is gone.
- Remove from heat and add salt and nutmeg to taste.
- To assemble:Preheat oven to 350.
- Butter a large rectangular baking dish.
- Spoon 1/2 cup of meat sauce onto the bottom of the dish.
- Cover with 1 layer of cooked lasagna noodles.
- Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
- Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
- Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
- Let rest for 10 minutes before serving.
Nutrition Facts : Calories 584.4, Fat 26.7, SaturatedFat 13.6, Cholesterol 84.9, Sodium 978.7, Carbohydrate 57.4, Fiber 2.6, Sugar 9, Protein 24.3
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