Who doesn’t love a good, simple “meat” (turkey) sauce? This one doesn’t come with the guilt though using zucchini “tagliatelle” noodles adding freshness and nutrition.
- 1/2 lb ground dark turkey
- 1/2 carrot diced
- 1/2 stalk of celery diced
- 1/4 yellow onion diced
- 2 garlic cloves chopped fine
- 2 stems thyme
- 2 tablespoons pancetta
- 1 tablespoon of tomato paste
- 1 28oz can of whole peeled tomatoes. San Marzano type recommended, Or 3 cups fresh tomatoes chopped.
- 1/4 cup dry white wine
To make the sauce, heat a pot over medium heat, add 1 tablespoon of olive oil. Add the pancetta to the pan and cook until it is nicely browned and it has rendered some of its fat. Remove from the pan along with the oil and the rendered fat.
Add fresh 2 tablespoons of Olive oil to the pan, Season the ground turkey with salt and pepper and add to the pan. Cook for a few minutes until the turkey gets some color and is cooked thru. Remove turkey from the pan.
Then add the chopped vegetables and cook until the onions are translucent with a little color about 7 min. Stir in the garlic and cook for another minute. Stir in the tomato paste and cook until it turns a nice rust color. Deglaze with the wine and add the fresh thyme. Let the wine mostly evaporate then add the chopped canned tomatoes. Add the turkey and the pancetta back to the pot and cover and cook on low heat for 25-30 minutes . You can also put in the oven and cook at 325 degrees for 25-30 minutes
To make the zucchini noodles use a Japanese mandolin. Set the blade to very thin, cut the zucchini lengthwise until you reach the center seeds. Then flip to the other side and continue. You should leave a long rectangle of the seed at the center. Once you have cut all the zucchini this way, arrange in small stacks no more than half an inch high and cut to desired thickness. I like to cut them to 1/4 inch thick slices resembling tagliatelle.
To finish: add some of the bolognese to the pan and heat over medium and the zucchini noodles and mix thoroughly until the noodles are just wilted. Season with salt and remove form heat add parmigiana and another drizzle of good olive oil, some of the chopped basil and mix well. Use tongs to spiral the pasta into bowls. Top with more Parmesan , red chili flakes and basil.