This Linguine Turkey Bolognese offers a lighter, yet deeply satisfying alternative to traditional beef ragù. By substituting lean ground turkey for beef, you get a dish that is easier on the waistline but still packed with robust, savory flavors. The sauce simmers slowly with aromatic vegetables, garlic, oregano, and a splash of red wine and cream, creating a rich texture that clings beautifully to the linguine. ItâÂÂs an excellent choice for weeknight dinners when you want a comforting, home-style meal without the heaviness. Simple ingredients come together to create a dish that feels elegant enough for guests but easy enough for a busy Tuesday. Serve with freshly grated Parmesan and a sprinkle of parsley for the perfect finish.
Linguine Turkey Bolognese
Description
This Linguine Turkey Bolognese offers a lighter, yet deeply satisfying alternative to traditional beef rag&# 195;¹. By substituting lean ground turkey for beef, you get a dish that is easier on the waistline but still packed with robust, savory flavors. The sauce simmers slowly with aromatic vegetables, garlic, oregano, and a splash of red wine and cream, creating a rich texture that clings beautifully to the linguine. ItâÂÂs an excellent choice for weeknight dinners when you want a comforting, home-style meal without the heaviness. Simple ingredients come together to create a dish that feels elegant enough for guests but easy enough for a busy Tuesday. Serve with freshly grated Parmesan and a sprinkle of parsley for the perfect finish.Ingredients
Directions
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Place the olive oil in a large, heavy pot over medium-low heat.
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Add the celery, carrot, onion, and garlic, then cook for 8-10 minutes, stirring occasionally, until softened.
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Raise the heat to medium and add the ground turkey and dried oregano.
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Cook for about 8 minutes, stirring and breaking up the meat with a spoon, until it begins to brown.
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Pour in the dry red wine and simmer for about 10-12 minutes to reduce slightly.
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Add the half-and-half and simmer until nearly reduced, about 6-8 minutes.
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Add the crushed plum tomatoes (with juices), tomato paste, and defatted chicken broth.
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Bring the sauce to a gentle simmer, then reduce heat to medium-low.
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Cover the pot partially and cook for 1 hour, stirring a few times during cooking.
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Season the sauce to taste with salt and freshly ground black pepper.
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Serve the hot sauce over just-cooked linguine and sprinkle with chopped flat-leaf parsley.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 69.8kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.4g2%
- Sugars 0.3g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To lighten a traditional Bolognese sauce, lean ground turkey is substituted for the more traditional ground beef.
It is necessary to taste and adjust seasonings as you go along, since the flavor of turkey is not as strong as beef.
A generous amount of oregano and garlic is added for spice, and the meat is sautéed in extra-virgin olive oil for more flavor.
Have patience with this sauce; the long, slow simmer is what makes it so delicious.
Freshly grated Parmesan is perfect to serve alongside this dish.
