4.03.2014

Turkey Bolognese


I made a non traditional bolognese that I thought was worth recording. 

1-2 lbs ground turkey meat
2 large parsnips, peeled
1 onion
2 c milk
2 c red wine
2 c water
1 can diced stewed tomatoes
1 tbsp butter
2 tbsp olive oil
Salt 
Pepper
Dash of cumin

Melt butter in olive oil on medium heat. Add chopped onions. When onions turn transparent, add grated parsnips. Cook for a couple of minutes. Add turkey meat and mix to break down clumps of meat. When mostly consistent and broken up, season a bit of salt, cumin and pepper. Add milk and cook on low heat until most of it is evaporated. Add the wine and do the same. Now add the diced tomatoes and water and simmer (no bubbles) until it reaches the desired consistency.  Check the seasoning.

Serve over pappardelle with parm slivers.

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