Michael’s Turkey Bolognese
Michael said every meal was “Delicious”-it was his favorite way to describe food. In our opinion, nobody will ever be able to convey the same passion about food, but I have to admit, our bias aside, this recipe is well deserving of the accolades. It was his go-to recipe during our crazy weekdays for dinner, on a lazy Sunday when we really did not want to leave the house, or for our special family dinners, paired with some great red wine, when we wanted to celebrate anything and everything. Cook it for a short while and it is amazing, cook it longer-it is even more amazing, and of course, it is always, delicious!
1 24 oz. jar of Naked Baking Ladies Robusto Marinara
1 lb ground turkey
12 oz. assorted mushroom, sliced white button, shitake, portabella…anything goes, use your favorite
2 cloves garlic(pressed)
2 medium size peppers, green, red, yellow, orange, the more the merrier
1 fennel bulb thinly sliced
2 carrots, peeled and diced
¼ cup fresh parsley
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
red pepper flakes to your taste (optional)
Heat olive oil and garlic in a deep skillet and then add peppers, fennel and carrots. Saute for three minutes, until softened and add carrots and cook for a few minutes more. Mix in ground turkey until cooked through. Add the Naked Baking Ladies Robusto Marinara and cook for 8-10 minutes. Season with salt and pepper and using an herb scissor, cut the fresh parsley and mix in the sauce. Serve over your favorite pasta and garnish with red pepper flakes and freshly grated parmesan cheese.
See our Veggie Bolognese for vegan/vegetarian options.