TURKEY BOLOGNESE (ISH)
This Bolognese (ish) sauce was born out of what we had in the fridge. The carrots and peppers make the sauce sweet and pairs really well with the ground turkey. Maple syrup may seem like a weird ingredient here but it helps balance the acidity of the tomatoes. Mangia! I hope you make this and enjoy.
INGREDIENTS
2 Large Carrots
1 Orange Bell Pepper
1 Large Can of Diced San Marzano Tomatoes
1tbsp Frontier Co-Op Poultry Seasoning
1tsp Frontier Co-Op Berber Seasoning
1tbsp Maple Syrup
1tbs tomato paste (can sub w Ketchup)
Diamond Crystal Kosher Salt
Black Pepper
HOW TO MAKE IT
Dice the carrot and pepper into small cubes.
Heat your pan with EVOO or Avocado Oil.
Sautee the carrots and peppers until the carrots start to soften a little.
Add the Ground Turkey, season with Poultry Seasoning, Salt and Pepper.
Cook until nearly all the turkey is no longer pink.
Add the can of Diced San Marzano Tomatoes, maple syrup, tomato paste or ketchup, Berber and salt and pepper.
Bring to a boil then simmer for 1hr. The sauce will reduce and thicken the longer you let it simmer. You can see how think the sauce reduced to in the image on the left.
Toss the pasta with the sauce and serve with parm. Enjoy!
