Nothing satisfies my palate like a tangy tomato sauce. I absolutely loved this recipe for Make-Ahead Turkey Bolognese and I could literally have eaten it without pasta and just with a fork. It was that hearty and satisfying! I made it with zucchini noodles but it could also be served with whole wheat pasta.
I think the key to this bolognese sauce being so tasty and delicious was that I made it early in the morning, let it sit all day in the refrigerator and then reheated it and ate it for dinner. I believe that really allowed the flavors and spices to develop. Of course you don’t have to do that, but if you have the time, give this method a try. Besides, it makes the dinner prep in the evening so much easier because most of the meal is already done!
Make-Ahead Turkey Bolognese
Although this doesn't have to be made ahead, doing so really makes the flavors sing!
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 small white onion diced
- 2 carrots diced
- 1 pound raw ground turkey breast
- 1 28 ounce can crushed tomatoes with basil
- 1 15 ounce can tomato sauce
- 1 tablespoon oregano
- 1 tablespoom Italian seasoning
- 1 tablespoon half & half
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- grated parmesan
Heat a large sauce pan on medium heat. Add olive oil.
Saute garlic for 1 minute until fragrant but not burnt. Add onion and carrot and saute for 10 minutes until soft and lightly brown.
Add ground turkey and break up into small pieces. Cook for about 10 minutes until no longer pink.
Add crushed tomatoes, tomato sauce, oregano, Italian seasoning, half and half, sugar, salt and pepper. Cook for about 45 minutes. Taste and adjust seasonings to your liking.
Let cool. Cover and refrigerate for at least 5 hours. Reheat and serve topped with grated parmesan over whole wheat pasta or zucchini noodles.