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Health & Fitness

Crockpot Turkey Bolognese Pasta Sauce

This no-fuss recipe for Turkey Bolognese Sauce is perfect for a busy school night. Simply start it in the morning and let it simmer all day.

Today I would like to share this recipe for Crockpot Turkey Bolognese Pasta Sauce, a simple, easy meal that can be started in the morning and left to simmer all day long. The best part about this recipe is that it can also be made ahead, and frozen.

My Italian friend tells me she lets her Bolognese Sauce simmer all day long. Traditionally, Bolognese Sauce is made with a variety of ground meat (ground beef, veal, pork). Sometimes milk is also added, and pancetta is used for flavoring. The version that I made uses lean turkey meat, and does not contain any dairy.

This is my go-to dinner on a busy day. I usually start this sauce in the morning and just let it simmer away. Although I did saute the vegetables and brown the meat on the stove before putting it in the crockpot, I think it's well worth the extra effort for maximum flavor. Sometimes crockpot recipes can be bland (I've made a meat sauce in the crockpot without any browning and was sorely disappointed), so I would definitely suggest this extra step, you won't be regret it.

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Crockpot Turkey Bolognese Sauce

Ingredients:

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2 tablespoons olive oil
2 carrots, peeled, finely chopped
2 celery stalks, finely chopped
2 medium onions, finely chopped
2 cloves garlic, minced
1 pound ground turkey or chicken
1/2 cup red wine
1 teaspoon dried thyme
1 bay leaf
3 cups strained tomatoes, tomato sauce, or crushed tomatoes
salt and pepper, to taste
a few sprigs fresh basil (reserve a few leaves for garnish)

Directions:

Heat oil in a large saute pan on medium. Add carrots, celery, onion and garlic. Saute until onions are translucent, about 3-4 minutes.
Add ground turkey and cook until no longer pink, breaking up pieces.
Add red wine and continue cooking until there is no more liquid in the pan.
Spoon meat into crockpot. Add thyme, bay leaf, tomatoes, salt and pepper.
Cook for 4-6 hours.


Add fresh basil sprigs half an hour before serving. Makes enough sauce for one pound of dry pasta.

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