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Thursday, April 22, 2010

Bolognese not Bologna

So in Amy's wonderful Encyclopedia of Cajun and Creole cooking, I noticed something that should have occurred to me sooner. There is a LOT more french influence than I noticed before. So tonight's dinner was from the cookbook again, and it was A Classic Bolognese Sauce. Given the time it took to make it, I probably wouldn't do it all the time, but to try it once, I made it.
It took over an hour to simmer, but had a great flavor. Not a lot of spices in it, it just let the ingredients do all the talking.

Classic Bolognese Sauce (makes 4 servings)
1 pound Ground lean ground turkey
2 Tbsp Olive oil
1 cup diced onions
1/2 cup diced celery
1 Tbsp Minced Garlic
1/2 cup diced carrots
1 cup beef stock (I try and use which ever brand has the least amount of sodium)
1 (28-ounce) Can Diced tomatoes, not drained
3 Tbsp Tomato Paste
1 Bay leaf
Salt and pepper to taste
1/4 cup chopped parsley

In a deep pot heat oil over medium heat, then add meat and cook, the lower the heat, the more flavor the meat will have. Cook until the meat is crumbly and browned. Blend in onions, celery, garlic and carrots. Saute 5 minutes. When veggies are wilted add the beef stock, tomatoes and tomato paste and bay leaf. Bring to a boil, then reduce heat to a simmer (low) and cook for 1 hour. Stirring occasionally, and add extra broth if needed. The sauce should be thick, but not dry. Season with salt and pepper as needed, then add parsley. Cook 2-3 minutes.

I served it with Whole wheat spaghetti noodles.
For my ingredients it was 8 WW pts. For the whole meal. So not bad. Definitely filling with all the veggies.

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