Recipe - Linguine Turkey Bolognese

2 tablespoon Extravirgin olive oil
1 Celery stalk with leaves,
finely chopped
1 md Carrot, finely chopped
1 md Onion, finely chopped
2 cl Garlic, finely chopped
1 One half pound Ground turkey
1 tablespoon Dried oregano
One half cup Dry red wine
One half cup Halfandhalf
1 cn Plum tomatoes, crushed
slightly, with juices
(28 oz)
2 tablespoon Tomato paste
1 cup Defatted chicken broth
Salt to taste
Freshly ground black pepper
to taste
1 pound Cooked linguine
2 tablespoon Chopped flatleaf parsley,
for garnish

To lighten a traditional Bolognese sauce, I substituted lean ground
turkey for the more traditional ground beef. It's necessary to taste
and adjust seasonings as you go along, since the flavor of turkey is
not as strong as beef. I've added a generous amount of oregano and
garlic for spice and sauteed the meat in extravirgin olive oil for
more flavor. Have patience with this sauce the long, slow simmer is
what makes it so delicious. Freshly grated Parmesan is perfect to
serve alongside.

1. Place oil in a large, heavy pot over mediumlow heat. Add the
celery, carrot, onion and garlic, then cook 810 minutes, stirring
occasionally.

2. Raise heat to medium and add the ground turkey and oregano. Cook
for about 8 minutes, stirring and breaking up the meat, until it
begins to brown.

3. Add the wine and simmer for about 1012 minutes. Add the
halfandhalf and simmer until nearly reduced, about 68 minutes.

4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer
and cook over mediumlow heat, partially covered, for 1 hour,
stirring a few times. Season to taste with salt and pepper.

5. Serve hot over justcooked linguine and sprinkle with chopped
parsley.

Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip