• T.O.H. Daily Recipe - 246

    From Dave Drum@1:3634/12 to All on Thu Oct 26 18:00:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Emily Blunt's Turkey Bolognese
    Categories: Poultry, Vegetables, Herbs, Wine, Dairy
    Yield: 5 servings

    3 tb Unsalted butter; divided
    2 tb Olive oil
    1 md Onion; fine chopped
    2 lg Carrots; peeled, coarse
    - chopped
    3 Celery ribs; coarse chopped
    3 cl Garlic; minced
    1 1/2 lb Ground turkey
    1 c Italian white wine
    6 oz Tomato paste
    1 c Whole milk
    2 Bay leaves
    Salt & ground black pepper
    1 Parmesan rind
    16 oz Fusilli
    1/2 c Fresh grated Parmesan
    - cheese; more for serving

    Set the oven # 300ºF/150ºC.

    Add the carrots and celery to the bowl of a food
    processor. Pulse the processor until they’re very finely

    Heat two tablespoons of butter and the olive oil in a
    large, shallow, oven-proof skillet that has a lid (like
    a Le Creuset braiser) over medium-high heat. Add in the
    chopped onions; stir and saute them for about two
    minutes until they begin to soften and look translucent.
    Add in the chopped carrots and celery; saute them for
    two more minutes, then add in the minced garlic. Cook
    the ingredients for another two minutes.

    Crumble the ground turkey into the pan. Cook the meat,
    stirring, until it’s browned-about eight to 10 minutes.
    Pour in the white wine to deglaze the pan, scraping up
    any browned bits from the bottom. Once the wine is
    reduced, add the tomato paste, milk and bay leaves.
    Simmer and stir everything for about three to four
    minutes. Taste the sauce and add in salt and pepper
    until it tastes balanced. Tuck the Parmesan rind into
    the sauce.

    Put the lid on the skillet and slide it into the oven.
    Cook the sauce for 45 minutes, stirring it once halfway

    Just before the sauce is finished, cook the pasta in
    salted water according to the package directions.
    Reserve one cup of the cooking water. Drain the pasta
    and then put it back in the pot. Add to it the remaining
    tablespoon of butter, the grated Parmesan and the
    reserved pasta water. Stir everything together to coat
    the pasta.

    When the sauce is done, pull the skillet from the oven
    and remove the lid. Remove and discard the bay leaves
    and the Parmesan rind. Pour the cooked pasta mixture
    into the pan and stir to coat the noodles with the
    Bolognese sauce. (If the sauce seems too thin, put the
    skillet over medium heat for a few minutes to thicken
    it.) Spoon portions of the pasta into bowls, top them
    with more grated Parmesan, and serve immediately.

    Emily Blunt, Petunia Flats, New Yotk

    Makes: 4 - 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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