Spicy Turkey Bolognese
Taylor Farms Mirepoix is a dream product. This combination of finely minced onions, carrots, and celery takes a ton of time out of prepping the three most common ingredients in many French and Italian dishes. I love using it to simplify Bolognese, which already necessitates a lot of time simmering on the stove. This version uses up leftover Thanksgiving turkey (or fresh ground turkey in case you already ate your way through your leftovers.)
1 pound leftover Thanksgiving turkey, chopped or 1lb ground turkey thigh meat
4 cloves Garlic, minced
1 tablespoon sweet Paprika
1 1/2teaspoons ground Fennel
1 teaspoon dried Oregano
1/2 teaspoon Red Pepper Flakes
Salt and pepper
1 pound Spicy Turkey
5 tablespoons Butter, divided
3 cups Taylor Farms Mirepoix
4 tablespoons Tomato Paste
28 ounces can of Crushed Tomatoes
1 cup Red Wine (optional)
3/4 cup fresh Bread Crumbs
Salt and pepper to taste
Freshly grated Parmesan for garnish
1 pound Rigatoni, cooked to package instructions
- For the turkey, mix all ingredients together and set aside.
- Heat a heavy bottomed pot over medium heat. Add 2 Tablespoons of the butter. Add Taylor Farms Mirepoix and sauté for 3-4 minutes, until vegetables start to soften. Add the turkey.
- Add the tomato paste and cook for another minute. Add the wine, scraping up any browned bits on the bottom of the pot. Add the crushed tomatoes, reduce heat and cover. Simmer for 45 minutes to 1 hour on low, stirring occasionally.
- While the sauce simmers, melt the remaining 3 tablespoons of butter in a sauté pan. Add the fresh bread crumbs and cook until golden brown. Set aside.
Once the sauce is done, taste for seasoning--add salt and pepper as necessary. Spoon over sauce over cooked rigatoni, top with buttered breadcrumbs and fresh parmesan. Enjoy!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.