This healthy turkey bolognese recipe has just a bit of balsamic vinegar added in to balance the acidity of the tomatoes. The sauce freezes well and can be used in a variety of different ways.
Course Main Course
Cuisine Italian
Keyword bolognese, lasagna, pasta
Ingredients
1package of lasagna noodles
Kosher salt
¼cupextra-virgin olive oil
1poundlean ground turkey
3clovesgarlic, pressed or minced
1cupsmall dice carrots
1cupsmall dice onion
1cupsmall dice celery
1cupmilk
1cupwhite wine
2 28-ouncecans crushed tomatoes
2tablespoonsbalsamic vinegar
3bay leaves
1 ½teaspoonskosher salt
1teaspoonfreshly ground black pepper
For the ricotta cheese topping
1 8-ouncecontainer ricotta cheese
½cupmozzarella cheese, shredded
¼cupparsley, chopped
¼cupbasil leaves, chopped
generous pinch of kosher salt
Instructions
In a large skillet, heat the oil over medium-high heat. Add the turkey and cook, breaking it up into small pieces with a spatula as it browns. Cook for about 4-5 minutes or until it's no longer pink.
Add the garlic, carrots, onion, and celery and cook until the vegetables begin to soften, another 4-5 minutes, stirring occasionally. Stir in the milk and cook until evaporated, about 3-4 minutes, then do the same with the wine.
Add the tomatoes, balsamic vinegar, bay leaves, and season with the kosher salt and freshly ground black pepper. Bring to a boil, then reduce to a lively simmer. Cook, stirring occasionally, for 2-3 hours or until the sauce is rich and thick. Add water to the sauce to loosen it as it cooks if necessary.
For the ricotta cheese topping, mix all of the ingredients together in a small bowl and refrigerate until ready to serve.
When ready to serve, bring a large stockpot of water to a boil over high heat, salt it generously, and cook the lasagna noodles until just al dente. Drain and toss with the sauce.
Serve with dollops of the ricotta cheese mixture and garnish with more Parmesan and fresh herbs or parsley if desired.