Method

Step 1

Turkey bolognese prep: Bring a large pot of salted water to a boil. Prep the veggies, dicing the carrot, celery, and onion, and finely chopping the garlic. To roughly chop the San Marzano tomatoes, transfer them and their juices to a food processor and pulse until they’re as smooth or chunky as you like; you can also crush the tomatoes by hand if you prefer. Gather and measure remaining ingredients according to Ingredients List, above, placing them within an arm’s reach of the stovetop for a smooth cooking process.

Step 2

Brown the soffritto: Add the olive oil to a Dutch oven (or large, heavy-bottomed pot with lid) over medium-high heat. Once the oil is hot and shimmering, add the carrots, celery, and onion. Season with 1 teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned and fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium or medium-low. Once browned, push the soffritto mixture to the outer edges of the pot.

Step 3

Brown the turkey: Add the ground turkey to the center of the pot, such that it’s surrounded by the soffritto mixture, and season with 1 teaspoon kosher salt. Reduce heat to medium. Let the turkey brown 2-3 minutes without touching it, then turn it over and brown the second side 2-3 minutes before using a wooden spoon to break it apart into bite-sized pieces. Stir to combine with the soffritto mixture.

Step 4

Build the turkey bolognese sauce: Add the garlic and tomato paste to the Dutch oven, stirring to coat the ground turkey soffritto mixture. Cook 2-3 minutes, until browned and fragrant, then build the bolognese sauce. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Once the wine is almost completely cooked off, add in the chopped San Marzano tomatoes and their juices, fresh rosemary and thyme, bay leaves, parmesan rind (if using), and chicken stock or water. Stir to combine. Bring the bolognese to a boil, then reduce heat to medium-low. Partially cover the pot (place the lid on the pot such that it’s just partially covered, allowing some steam to escape as the sauce simmers) and simmer, stirring occasionally, for 15-20 minutes, until thickened.

Step 5

Cook the pasta: Meanwhile, as the turkey bolognese sauce simmers, cook the pasta. Add the pasta to the boiling salted water from Step 1. Cook to al dente according to package directions, stirring occasionally to prevent sticking. Once cooked, carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta.

Step 6

Finish the turkey pasta bolognese: Remove the lid from the pot with the bolognese sauce, increasing heat to medium-high to maintain a steady simmer. Stir the half and half and grated parmesan into the bolognese. Cook 1-2 minutes, allowing everything to meld together. Add the pasta straight into the pot, tossing to coat it in the turkey bolognese. From here, adjust as needed so the turkey bolognese sauce evenly coats the pasta – if the mixture is too thick, toss in a little of the reserved pasta water; if the mixture is too loose, toss in an extra handful of parmesan cheese, etc. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the sauce.

Step 7

Serve immediately, topped with additional grated parmesan, chopped basil or parsley, and/or a sprinkling of crushed red pepper, as desired. Enjoy!