MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emily Blunt's Turkey Bolognese
 Categories: Poultry, Vegetables, Herbs, Wine, Dairy
      Yield: 6 servings
 
      3 tb Unsalted butter; divided
      2 tb Olive oil
      1 md Onion; fine chopped
      2 lg Carrots; peeled, coarse
           - chopped
      3    Celery ribs; coarse chopped
      3 cl Garlic; minced
  1 1/2 lb Ground turkey
      1 c  Italian white wine
      6 oz Tomato paste
      1 c  Whole milk
      2    Bay leaves
           Salt & ground black pepper
      1    Parmesan rind
     16 oz Fusilli
    1/2 c  Parmesan cheese; fresh grated
           - more for serving
 
  Set the oven @ 300°F/150°C.
  
  Add the carrots and celery to the bowl of a food
  processor. Pulse the processor until they're very finely
  chopped.
  
  Heat two tablespoons of butter and the olive oil in a
  large, shallow, oven-proof skillet that has a lid (like
  a Le Creuset braiser) over medium-high heat. Add in the
  chopped onions; stir and saute them for about two
  minutes until they begin to soften and look translucent.
  Add in the chopped carrots and celery; saute them for
  two more minutes, then add in the minced garlic. Cook
  the ingredients for another two minutes.
  
  Crumble the ground turkey into the pan. Cook the meat,
  stirring, until it's browned-about eight to 10 minutes.
  Pour in the white wine to deglaze the pan, scraping up
  any browned bits from the bottom. Once the wine is
  reduced, add the tomato paste, milk and bay leaves.
  Simmer and stir everything for about three to four
  minutes. Taste the sauce and add in salt and pepper
  until it tastes balanced. Tuck the Parmesan rind into
  the sauce.
  
  Put the lid on the skillet and slide it into the oven.
  Cook the sauce for 45 minutes, stirring it once halfway
  through.
  
  Just before the sauce is finished, cook the pasta in
  salted water according to the package directions.
  Reserve one cup of the cooking water. Drain the pasta
  and then put it back in the pot. Add to it the remaining
  tablespoon of butter, the grated Parmesan and the
  reserved pasta water. Stir everything together to coat
  the pasta.
  
  When the sauce is done, pull the skillet from the oven
  and remove the lid. Remove and discard the bay leaves
  and the Parmesan rind. Pour the cooked pasta mixture
  into the pan and stir to coat the noodles with the
  Bolognese sauce. (If the sauce seems too thin, put the
  skillet over medium heat for a few minutes to thicken
  it.) Spoon portions of the pasta into bowls, top them
  with more grated Parmesan, and serve immediately.
  
  Recipe by Emily Blunt, Petunia Flats, New Yotk
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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