You ever have one of those days when you can’t decide what to make? I defrosted some ground turkey and didn’t want to make the usual meatloaf. Then I remembered the dish someone had ordered at this Italian restaurant Brandon and I went to on Friday night. Spaghetti Bolognese is what it looked like to me, but at the time I had my sights set on something else on the menu. But today is a different day, and Spaghetti Bolongese is the perfect end to a perfect, albeit short, weekend. So here’s how you make it. (I took the recipe from Emeril live and modified it a bit).
3 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped carrots
4 cloves garlic, minced
2 pounds ground turkey
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp fresh rosemary (finely chopped)
2 teaspoons salt
2 bay leaves
1 (15-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 1/2 cup water
1/4 cup grated Parmigiano Reggiano cheese
1 cup extra dry vermouth
1/2 cup evaporated milk
In a large stockpot, heat the oil over medium high heat. Add the onions to the pot and saute until soft, about 3 minutes. Stir the celery, carrots and garlic into the pot and cook until the vegetables are wilted, about 3 minutes. Add the ground turkey to the vegetables, stirring to mix and break up the meat, and cook until starting to brown and no longer pink, about 10 minutes. Season the meat with the herbs (fresh and dried), and salt, to taste.
Add all remaining ingredients except the milk and cheese, lower the heat and simmer uncovered until thickened, about 2 to 2 1/2 hours, stirring from time to time. Immediately prior to serving, add the milk and cheese to the sauce and stir well to incorporate. Serve with capellini, top with grated parmigiano and garnish with fresh basil.
P.S. You’ll notice on the labels to this post I added “beef” as a category because technically this dish is really made with beef and is totally interchangeable with turkey.