My Kitchen My Way – Turkey Bolognese


You cringe when you fall upon a recipe that requires a pot, tool or machine you don’t have.

I had dropped many hints for my husband to buy me a food processor and one Christmas my kitchen dreams became reality. The ironic thing is since he’s bought it for me I’ve only used it a handful of times.

One dish I’ve never made before, funny enough growing up with an Italian father in the kitchen is pasta Bolognese. Now I’m not sure what they did in the past when food processors didn’t exist but as long as I can recall my dad always minced his veggies in some type of machine.

Here was my opportunity to bring out my food processor!

The batch I made uses ground turkey instead of beef and we hold the onions here.

This sauce is flavorful, textural and quintessential Italian.

Turkey Bolognese – Make allot – Eat some and freeze some for a rainy day!

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*Special Equipment*

Food Processor


Ground Turkey Meat

1 Can Crushed Tomatoes

1 Can Tomato Paste

(3) Raw Carrots Stems – Chopped

(2) Raw Celery Stems – Chopped

(3) Garlic Cloves – Peeled

A Handful Leaves of Basil – Chopped

2 Dried Bay Leaves

Dried Oregano – Sprinkle

Hot Pepper Flakes – Sprinkle

1 Cup Red Wine

1pd Dry Pasta

Grated Parmesan Cheese

Extra Virgin Olive Oil

In the food processor – finely mince the carrots, celery and garlic. You can also add in a shallot or any type of onion, but again we prefer no onions.

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Once processed set the mixture aside.

Heat one tablespoon of EVOO in a large sauce pan, brown the turkey meat.

Once  the meat is almost cooked add the processed vegetables to the pan and add the bay leaves, continue to cook through while mixing.


Next add the can of crushed tomatoes, the tomato paste, the cup of wine, the oregano and hot pepper flakes combine all.

Drizzle one tablespoon of EVOO, throw in the basil and stir.


Cover the pan and simmer the sauce on medium to low heat and let cook for about half a hour.

Once half and hour or so passes – start to boil the water for the pasta.

You can keep the sauce on very low or turn off and cover to keep warm.

Boil your favorite type of dry pasta– once cooked drain the pasta.

Add the cooked pasta to the sauce pan.

Plate the dish, top with grated parmesan and enjoy!

© Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.


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