Turkey Bolognese

I love my easy, quick weeknight meals but I had a moment last week where I realized I hadn't indulged in my favorite kind of cooking in a long while. Braising, sauce-making, slow roasting-kind of cooking. And there's only one way to get inspiration when I'm in the mood for this kind of cooking: turn to Ina.

I have a serious girl crush on Ina. Her nickname says it all: Barefoot Contessa, where rustic meets the luxurious. I'd like to think my cooking philosophy is quite similar too. Her recipes are equally indulgent and refined, yet simple and easy for any home cook. I haven't met an Ina recipe that hasn't turned out amazing. That's why she's the queen!

So of course Ina would have the perfect recipe that caught my eye that was elegant yet practical enough for a weeknight. I'd like to introduce you to my new favorite weeknight, all-purpose recipe, turkey Bolognese.

Bolognese is a meat sauce that typically involves a lot of labor and love, and for good reason. The longer the sauce cooks and simmer in wine, herbs and spices, the more complex flavor it develops. But what I love most about this recipe is that all of the rich flavors of a Bolognese develop in about 1/3 of the time to prepare it.

While a standard Bolognese features ground beef, I adapted my version using ground turkey. For those who haven't hopped on the ground turkey train, let me tell you that this recipe will convert you for life. Because the turkey is so lean, it actually brings out the bold flavors of red wine, crushed red pepper flakes, nutmeg and basil even more than ground beef would. Cole said the turkey actually resembled a good sausage in this sauce. It was just that good. So I highly recommend the ground turkey, folks!

For the pasta, I opted for the fresh variety because the texture is just divine. I also think big ribbons of papparedelle are just gorgeous! But of course any pasta would do. And while this pasta tasted amazing the first night, you can imagine how incredible it tasted on day two. Because it's a proven, scientific fact that pasta tastes infinitely better on the second day.

Because this recipe is weeknight friendly, don't be scared to add this to your weekly menu plan! This show-stopping pasta dish will be ready and on your table in a little over 30 minutes. But it's also elegant enough for your next girls' night in or date night. It may just be the perfect recipe.

Inspired by Ina Garten's Weeknight Bolognese

Ingredients

2 tablespoons olive oil
1 pound 93% lean ground turkey breast
4 garlic cloves, minced
1 tablespoon oregano
1/2 teaspoon crushed red pepper flakes
1 1/2 cups red wine
1 28-oz can San Marzano peeled tomatoes
2 tablespoons tomato paste
1 tablespoon Kosher salt
1/2 teaspoon black pepper
1 pound fresh pasta, such as papparedelle
1/4 teaspoon nutmeg
1/4 cup fresh basil, chopped
1/4 cup heavy cream
1/2 cup Parmesan plus more for serving

Directions

Heat olive oil in a dutch oven or large skillet. Add the turkey and cook for about 5 minutes, crumbling into small pieces. Add oregano, crushed red pepper flakes and garlic and cook for 1 minute. Add 1 cup red wine, peeled tomatoes, tomato paste and stir to combine, scraping up brown bits at the bottom of the pan. Add salt and pepper and stir to combine. Bring to a boil then reduce to a simmer for about 10 minutes.

Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook pasta following instructions on package.

While the pasta cooks, finish the sauce. Add nutmeg, basil and heavy cream and remaining wine and simmer for about 10 minutes, stirring occasionally. Drain the pasta and transfer to a large bowl. Add sauce, parmesan and lightly toss until fully combined. Serve with more parmesan and fresh basil.

Turkey Bolognese