I like to cook this in a Le Creuset Dutch Oven that sits on my stove 24/7. I stopped putting it away because I make so many meals in it. I don’t know if that’s what makes this taste so insanely good, but just in case, I am sharing that info!
***This recipe does call for an immersion blender (small hand held mixer great for soups, etc.) While I try to steer away from too much kitchen gear, it’s the few pulses at the end of the cooking time that make this so sublime…
1 box pasta
1 lb ground turkey (dark meat)
NOTE: I use ground turkey, Mimi uses ground sirloin – take your pick!
1 1/2 jars Rao’s Marinara
sea salt grinder
2 garlic cloves
Services 5. Easy to double or even triple.
Preheat pan or pot over medium heat.
Add in one package of darker turkey meat (go for the 94% vs. 99%). Don’t crumble yet with a fork, let it sit for a little bit.
Add in 2 whole garlic cloves onto the turkey – keep them big because you will remove them before the blending so the easier to see the better.
Once turkey is heated up a bit, break it up with a wooden spoon or a fork, and then generously grind the sea salt over the meat.
Let it sit again, and allow turkey to cook without too much moving around. When almost cooked through, use a wooden spoon to break it up even more.
At the same time, cook up any pasta (we love it with De Cecco Fusili – or Spaghetti).
Once browned and fully cooked, add one jar of Rao’s Marinara sauce. Stir it all together, lower heat, and let simmer for a little bit and add a few more grinds of sea salt.
Remove the garlic cloves with a spoon, and use the immersion blender for just a few quick pulses – little at a time, maybe three in different spots – pulse slowly because you can’t go back! Once the sauce is at consistency you like (not soupy – think ragu) you can add a little bit of a second jar of Rao’s if needed/desired.
When the pasta is finished, don’t rinse or add oil to noodles after straining – then add it to the Bolognese pot and give it a good stir and a few more grinds of sea salt.
Or, put pasta plain pasta in each bowl with generous dollop of Bolognese on top and one last pinch of sea salt.
Optional: top with parmesan.
It’s a hit here!! Recipe easily doubled and makes a lot…