Turkey Bolognese with Homemade Fettucini

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I have so many recipes to share from the holidays which I thought I would be blogging over my vacation, yet I found myself busier than expected. But 2013 is here and I am back to blogging and back to eating primal! I had more than my share of Christmas cookies and pasta over the last couple weeks–it feels great to be grain free again!

Keeping the holiday spirit going, I’d like to share this recipe with you. And although I’m including the homemade pasta, this bolognese sauce goes great with roasted spaghetti squash so don’t worry–you can still keep up your New Years resolutions and enjoy a delicious Italian meal.

Turkey Bolognese (adapted from The Pioneer Woman)

(Difficulty-Easy; Serves 8-10)

  • 1/2 cup Extra Virgin Olive Oil
  • 1-1/2 cup Grated Organic Carrots
  • 1 whole Large Red Onion, Diced
  • 3 ribs Organic Celery, Diced
  • 2 lbs. Ground Organic Free-Range Turkey
  • 1/2 lb. pancetta, Chopped into bite sized pieces
  • 2 Tablespoons Dried Oregano
  • 1/4 cup Organic Basil, Chopped
  • 1 can (6 Ounce) Tomato Paste
  • 5 cloves Garlic, Minced
  • 1 cup (to 2 Cups) Red Wine
  • 2 Tablespoons Worcestershire
  • 2 cans (28 Ounce) San Marzano Tomatoes
  • 1 cup Milk
  • Salt And Pepper, to taste
  • Fresh Parmesan Cheese

Heat oil in a large sauce pot over medium heat. Add carrots, celery, and onion and cook, stirring occasionally, until onions are translucent, about 10 minutes.

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In a medium frying pan, saute the pancetta until crispy.

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Make a well in the veggies, increase the heat to medium high, and add the ground turkey meat to brown.  Season with salt and pepper and add the fresh basil and dried oregano. Before adding to the pot rub the oregano together in the palm of your hands to loosen up the oils and release more flavor. When the turkey is cooked through, add the garlic and tomato paste and cook, stirring, 2 minutes.

Make a well in the mixture, and add the red wine and Worcestershire sauce and stir to combine. Add the canned tomatoes and break down using a potato masher or wooden spoon. Lower the heat and add the milk. Cover and simmer 1 to 3 hours. This sauce is even better the next day after the flavors have had plenty of time to come together.

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Homemade Fettucini Noodles

(Difficulty-Intermediate; Serves 6-8)

6 large organic eggs

3 cups flour, plus more for rolling

Pour the flour out onto a clean dry work surface and make a well in the middle. Add the eggs to the center and moving around the edge of flour with a fork, scoop the flour gradually into the well. Use your hands to fully combine the rest of the ingredients.

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Knead the dough until smooth and elastic-like, about 5-7 minutes. Using a pastry cutter, cut the dough into quarters.

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Take the first quarter, roll it into a smooth ball and pat down on a floured working space. Using a floured rolling pin, roll dough into a large thin square sheet. With a sharp knife or pizza cutter, cut the sheet into even strands of pasta, about 1/4 inch wide. Place the pasta on a lightly floured baking sheet and repeat with the remaining dough.

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To cook, place in a pot of boiling salted for water for 2 to 3 minutes. The fresh pasta cooks very quickly, so be careful not to over cook. It is also richer than boxed pasta so a smaller portion goes a long way. Top with the bolognese sauce and freshly grated parmesan and enjoy!

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