turkey bolognese w/ tagliatelle

Another craving: bolognese. I decided to go with turkey, since I love ground turkey and it’s so bland it soaks up any other flavor. Tagliatelle came in to replace spaghetti because it was used in one of the many recipes I browsed through for inspiration. Not a very original recipe, no big twist here, but it’s a solid meal and perfect for fall.

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Makes: enough to have a bunch of leftovers if it’s just you

• 1 lb ground turkey meat, cooked

• 1 TBSP each butter and extra virgin olive oil

• 1 tsp fresh rosemary, minced

• 3 large fresh sage leaves, minced

• 4 large cloves of garlic, minced

• 1/4 of a medium yellow onion, diced

• 1 28 oz. can of crushed tomatoes

• 1 tsp salt

• 2 TBSP maple syrup

• a splash of red wine (I used malbec)

• a splash of 1/2 + 1/2 (or cream, or milk)

• a dash each of: white pepper, cayenne, and smoked paprika

- Start the turkey, and while that’s cooking, sautée the herbs, garlic, and onion with the butter and EVOO in a medium sized pot until fragrant and soft - the butter will have browned by then. Add the crushed tomatoes, cooked turkey, maple syrup, 1/2 + 1/2, wine, and spices. Stir it to mix and then let simmer while you cook the noodles you’ll be serving with the sauce. Top with a generous serving of grated parmesan or other cheese, and a glass of the wine you cooked with.

- Like the cabbage soup, this can be made vegetarian / vegan: replace the turkey with crumbled cooked tempeh or extra firm tofu, or leave it out completely, and replace the 1/2 + 1/2 with nut milk or omit.