Makes: 6 Servings
1 Small Celery Stalk, Minced
1 Medium Onion, Minced
1 Medium Carrot, Minced
2 Large Garlic Cloves, Minced
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Pound / 500 Grams Ground Turkey
1 Tablespoon All-Purpose Flour
3 Heaping Tablespoons Tomato Paste
1/2 Cup Beef Stock
1/2 Cup Red Wine
14 Ounces / 400 Grams Canned, Chopped Tomatoes
1 Pound / 500 grams Tagliatelle or Fettuccini
1 Large Pot (+ Water for Pasta)
1 Heavy-Bottomed Dutch Oven
1 Long-Handled Spoon
1 Chef’s Knife
1 Cutting Board
1 Micro Grater
Heat Olive Oil and Butter together in the dutch oven over medium heat until it starts to foam then reduce to low heat. Add minced celery, onion, carrot, and garlic and stir constantly for about 5 minutes or until softened but not browned. This mixture is called a soffritto.
Add the ground turkey to the soffritto. Break it up with a spoon and stir until turkey is cooked. Add the flour to the pot and stir thoroughly. Once the flour is not visible add the tomato paste, beef stock, red wine, and tomatoes. Use a micro grater to add 9 gratings of fresh nutmeg. Add salt and pepper to taste.
Bring to a boil while stirring constantly over medium heat then reduce to low heat until the bolognese is at a low simmer. Cover the dutch oven with a lid on a tilt so that steam can still escape a little. Cook the bolognese sauce for at least 1 hour, and be sure to stir it every 15 minutes to make sure it doesn’t stick to the bottom of the dutch oven.
In the last 15 minutes of cooking the sauce put a large pot of water on to a rolling boil. Check the directions of your pasta to set an appropriate cooking time. The cooking time to finish the pasta should match the time to finish cooking the bolognese. Drain off pasta in the colander then mix the noodles in with the bolognese sauce.