Linguine Turkey Bolognese
Submitted by ddogg0411
Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.
YIELD
8 servingsPREP
40 minCOOK
1 hrsREADY
2 hrsThis turkey Bolognese borrows the technique from a traditional Italian ragu but uses ground turkey to keep things lighter. The soffritto of finely chopped celery, carrot, onion, and garlic cooks low and slow first, building a sweet, aromatic base before any meat goes in.
The real depth comes from layering liquids. Red wine goes in after the turkey browns, simmering down until it concentrates. Then half-and-half follows, which sounds unusual for a tomato sauce but is classic Bolognese technique. The cream mellows the acidity of the crushed plum tomatoes and gives the sauce a silky, coating quality that clings to the linguine.
A full hour of gentle simmering is where everything comes together. The turkey breaks down, the tomatoes thicken, and the flavors meld into something far richer than you’d expect from poultry.
Chef Tips
- Chop the soffritto vegetables very fine, almost to a paste. They should dissolve into the sauce, not remain chunky.
- Don’t rush the wine reduction. Let it simmer until you can barely see liquid in the pan before adding the cream.
- Partially covering the pot during the hour-long simmer prevents the sauce from reducing too much while still letting it concentrate.
Variations
- Use ground chicken or a mix of turkey and pork for a different flavor profile.
- Swap linguine for pappardelle, which catches more sauce in its wide ribbons.
- Add a pinch of nutmeg with the half-and-half for a traditional Emilia-Romagna touch.
Ingredients
Directions
Place oil in a large, heavy pot over medium-low heat. Add the celery, carrot, onion and garlic, then cook 8 to 10 minutes, stirring occasionally.
Raise heat to medium and add the ground turkey and oregano. Cook for about 8 minutes, stirring and breaking up the meat, until it begins to brown.
Add the wine and simmer for about 10 to 12 minutes. Add the half-and-half and simmer until nearly reduced, about 6 to 8 minutes.
Add the tomatoes, tomato paste and broth. Bring to a gentle simmer and cook over medium-low heat, partially covered, for 1 hour, stirring a few times. Season to taste with salt and pepper.
Serve hot over just-cooked linguine and sprinkle with chopped parsley.
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