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/ Wine-Recipe / Pasta Bolognese

Serves Six
 
½ Tbsp olive oil
3 cloves garlic, minced
1 medium carrot, diced
2 stalks celery, finely chopped
1 medium yellow onion, diced
6 oz ground turkey
6 oz ground sirloin
6 oz ground sirloin
1 can (28 oz) diced tomatoes
2 bay leaves
1 cup reduced-sodium chicken or beef broth
1 cup milk
2 bay leaves
Salt and black pepper to taste
1 package fresh or 1 lb dried fettuccine
Parmesan, grated
 



1. Heat the oil in a large skillet over medium heat. Add the garlic, carrot, celery, and onion, and sauté until the vegetables are cooked through, about 5 minutes.

2. Add the turkey, pork, and ground sirloin and stir with a wooden spoon until the meat is no longer pink.
3. Drain any accumulated fat from the bottom of the pan and add the tomatoes, tomato paste, broth, milk, and bay leaves.
4.Turn the heat down and simmer for at least 30 minutes (and up to 2 hours), until the sauce has thickened. Season to taste with salt and pepper and keep warm.
5. Cook the pasta in a large pot of salted boiling water according to the package instructions.
6. Drain the pasta and toss with hot sauce. Serve sprinkled with Parmesan

This sauce keeps (and freezes) perfectly, so go ahead and double the recipe, but don't limit yourself to serving it over spaghetti or fettuccine. Rich Bolognese is great served over soft polenta or used to dress 3-cheese ravoli, and it is a critical component in a rich, lusty, authentic Italian Lasagna. 

 

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