Turkey Bolognese

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

Healthy weeknight Turkey Bolognese. Easy recipe and tastes authentic! The thick, rich sauce tastes like it’s been simmering all day, but is ready in minutes, not hours. Recipe at wellplated.com.

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!
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