Turkey Bolognese

Sometimes, a lady needs to cheat. For example, when she is making Turkey Bolognese.

This recipe is sponsored by Giovanni Rana.

What this lady should do to make proper, non-cheating Turkey Bolognese:

• Painstakingly chop all vegetables (carrots, onions, celery, garlic).
• Simmer the sauce on the stove for a minimum of two hours, all day if you are going for bonafide nonna status.
• Make the pasta from scratch.
• Use heavy cream.
• Use some wine in the sauce. Drink the rest with dinner.

Oh, and she probably shouldn’t be using turkey.

What this lady actually did:

• Leave the veggies chunky and declare them “rustic.” Because it’s so much faster.
• Ditch the celery. Because one less veggie to chop.
• Simmer the sauce for 10 minutes, then taste it to see if it’s “close enough.” (Spoiler, it’s delicious!)
• Use high-quality, premade refrigerated pasta instead of making from-scratch pasta (more on that in a moment).
• Use wine in the sauce. Drink more wine while making pasta. Open a new bottle to serve with dinner if necessary. Because cook’s prerogative.
• Use regular milk instead of heavy cream and ground turkey instead of beef to make the bolognese healthy. Because more room for dessert!