Saturday's Dinner - Rotini Bolognese alla Tracchino

(Rotini with Ground-Turkey Meat Sauce)



This is an interpretation of the "bolognese" style of meat sauce using ground turkey instead of beef or Italian sausage. It can go with any style of pasta, but I find it works best with short tubular or curled varieties such as rotini or penne. If using straight pasta, go for something sturdy like linguine.

For this recipe, I defrosted and chopped quick-frozen basil leaves from my garden- but you can easily substitute dried basil.

You will need:

	1 lb. ground turkey
	1 medium onion 2-3 large cloves garlic
	1 tsp. dried basil, or frozen/fresh equivalent, about 1 Tbsp.

2-3 Tbsp. (about 1/2 small can) tomato paste
1 can (14 oz.) diced tomatoes
1 tsp. dried oregano
1/2 tsp. fennel seed
1 bay leaf, broken in half
1 tsp. salt, or to taste
Freshly ground black pepper

1 cup dry red wine
1 cup double-strength beef stock
2 Tbsp. olive oil

Pasta of your choice, prepared to package directions

To prepare:

- Set the olive oil in a Dutch oven or large saucepan over medium-high heat. When hot, add the onions and saute for two or three minutes, then add garlic.
- When onions are translucent, add ground turkey in batches to same pan and brown.
- Add beef stock, wine, fennel seed, and oregano to the same pot and bring to a boil.
- Add tomato paste, tomatoes, bay leaf, and basil. Reduce to a simmer.

Cook 1 hour or until sauce is thickened and flavors have blended.

Arrange pasta in bowls. Remove bay leaves from sauce, then serve over pasta.