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!
Ingredients
- 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
Directions
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Heat a large sauce pan on medium heat. Add olive oil.
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Saute garlic for 1 minute until fragrant but not burnt. Add onion and carrot and saute for 10 minutes until soft and lightly brown.
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Add ground turkey and break up into small pieces. Cook for about 10 minutes until no longer pink.
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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.
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Let cool. Cover and refrigerate for at least 5 hours. Reheat and serve topped with grated parmesan over whole wheat pasta or zucchini noodles.
