Good Lifestyle

Before there wasspaghetti andMeatballs, before there was tomato sauce with chopped beef and Italian seasonings, before there was a hamburger assistant and pickeys of Prego, there was ragù, a meat sauce at oddly slow which is more coordinated, more complex and, yes, more comforting than its American counterparts. And that's what we go back to this recipe from Bolognese Turkey.

Nutrition:520 calories, 10 g of grease (2.5 g saturated), 520 mg of sodium

Serve 4

You will need

1/2 tablespoon of olive oil
1 small onion, diced
2 celery stems, dice
1 medium carrot, peeled and cut into dice
2 clovesminced garlic
White Turkey 8 oz
Sirloin on the ground of 8 oz
1 link Italian style turkey sausage, housing removed
1 cup of dry white wine
1/2 cup of 2% milk
1/2 cup of low sodium chicken broth
1 bobbin (28 oz) crushed tomatoes
2 tablespoons of tomato pulp
1 bay sheet
Black salt and pepper
1 package (12 oz) fresh fettuccine or dried egg noodles at 8 oz
Finely grated parmesan to serve

How to do it

1. Heat the olive oil into a large saucepan over medium heat.
2. Add the onion, celery, carrot and garlic and blow up for 5 minutes until it is softened.
3. Add Turkey to the ground, swirling and sausage, using a wooden spoon to break the meat in small pieces.
4. Cook about 7 minutes, just until the meat is cooked.
5. Add the wine, milk, stock, tomatoes, tomato paste and bay sheet.
6. Turn heat down and leave the sauce simmer for at least 45 minutes (but preferably up to 90 minutes on a very low flame).
7. Season with salt and pepper. Discard the bay sheet.
8. Cook pasta in salted boiling water until just Al Dente (usually 3 to 4 minutes with fresh pasta).
9. Drain and return to the pot.
10. Place the stove on very low heat and add the Bolognais, some large spoonfuls at once, stirring so that the sauce covers the noodles uniformly.
11. You will have more sauce than needed for pasta (plan to use about two-thirds of what you have brought).
12. Divide pasta from 4 bowls or hot plates.
13. Pass the Parmesan at the table.

Eat

TheBolognese recipe Make more sauce than necessary for this recipe (which is the point, because it is only better the next day). Here are some ways to reuse the remains.

• Serve too sweetpolenta.
• Make a serious lasagna by superimposing noodles without cooking with Béchamel, Parmesan and Turkey Bolognese.
• Stack in a toast like an Italiansloppy joe.