Turkey Meat Bolognese
Submitted by: View from the Bay viewer Kimberly Pointe from Palo Alto
Serves 4 people
Ingredients:
- 1 lb ground turkey
- 1/2 finely chopped onion
- 3 chopped garlic cloves
- 1 medium carrot finely chopped
- 1 can tomato paste
- 1/2 cup cream
- 1/4 cup white wine
- 1/4 cup water
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 tsp pepper
- Cook onions and carrots in a pan sprinkled with olive oil until soft
- Add turkey meat and brown
- Add nutmeg, tomato paste, cream, wine and water and let simmer for 20 minutes
- Add salt and pepper and serve with fresh parmesan
- Serve with angel hair pasta
RECIPE MAKEOVER:
Individual Lasagna Rolls with Turkey Meat Bolognese
By Chef Elham Shahmohammadi from Blue Sage Cooking Classes
Serves 4-6 people
Ingredients:
- 6-8 lasagna noodles
- 1 lb ground turkey
- 1/2 finely chopped onion
- 3 chopped garlic cloves
- 1 medium carrot finely chopped
- 1 can tomato paste
- 1/2 cup cream
- 1/4 cup white wine
- 1/4 cup water
- 1/2 tsp nutmeg
- 1/4 cup prepared pesto
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup grated mozzarella cheese
- 1/3 cup grated Parmesan Reggiano cheese
- 1/4 cup pine nuts (optional)
- Cook lasagna noodles in boiling, salted water until al dente. Drain and lay flat on a baking sheet, sprinkled lightly with some olive oil. (You will need about 6 noodles, but cook extra in case some tear.)
- Preheat oven to 375°.
- Cook onions and carrots in a sauté pan sprinkled with olive oil over medium-high heat until soft, about 3-4 minutes. Add minced garlic and cook until fragrant, another minute.
- Add turkey meat and brown. Add nutmeg, tomato paste, cream, wine and water and let simmer for 20 minutes. Add the pesto and stir to combine. Season with salt and pepper.
- Place some sauce over each lasagna noodle, covering the length of the noodle. Sprinkle with both cheeses. Working with each individual noodle separately, and starting from the side closest to you, begin to roll the lasagna noodle.
- Roll tightly and don't worry if some of the mixture falls out. Continue with the remaining noodles, making sure to save some sauce and cheese for baking.
- Place some of the sauce in an oven-proof dish, enough to cover the bottom or to create a "bed" for the lasagna rolls. Place the rolls, seam side down in the baking dish.
- Spoon the remainder of the sauce on top of the rolls and top with the mozzarella and parmesan cheese. If desired, garnish with pine nuts.
- Bake in the preheated oven for about 15-20 minutes or until the cheese bubbles.
- Take out of the oven and let stand for about 5-10 minutes before serving.
Variation:
Instead of adding pesto, add about 1 teaspoon or more, depending how spicy you like it of Chipotle Tabasco sauce.
Use a variety of vegetables like zucchini, mushrooms, peppers, or Japanese eggplants, and stuff with the spicy sauce. To prep the zucchini or eggplant, cut in half lengthwise, scoop out some the flesh to make room for the sauce.
Pour some sauce in the hollowed vegetable. Top with mozzarella and parmesan and bake in the oven for about 12-15 minutes or until tender.
You can also use goat cheese instead of mozzarella!
About Chef Elham Shahmohammadi:
Elham is the Owner and Executive Chef of Blue Sage. Blue Sage offers exceptional catering and event planning services, gourmet cooking lessons, and personal chef services, for both private and corporate clients throughout the greater San Jose and San Francisco areas. Elham has over 10 years of experience in the culinary industry.
She has a deep knowledge of food and cooking and has experience in a wide variety of cuisines. She has always had a passion for cooking which really shows in her creativity and technique in her dishes and teaching style.
For more information and sample menus, please visit her website at www.bluesageexperience.com
