Turkey Bolognese

This is my version of a classic ragu alla bolognese which is basically just a meat sauce served over pasta. In this case, the sauce is the star of the dish and because it's so thick and rich, I tossed it with just enough pasta to round it out and make it a meal in and of itself. And, while the list of ingredients is fairly long, it's a basic chop-and-drop-then-simmer method of cooking.

Turkey Bolognese

Ingredients:
1 Tbs. olive oil
1 sweet onion, diced
2 carrots, peeled and diced
1 rib of celery, diced
1 lb. of ground turkey (really, you can use any meat or combination of meats here, though beef is classic)
2 tsps. garlic powder (as always, feel free to use fresh if you'd prefer)
1 Tbs. dried parsley
1 Tbs. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. lemon pepper
1/2 tsp. red pepper flakes
salt & pepper to taste
1 large zucchini, diced
2 (14-ounce) cans of diced tomatoes
1 Tbs. tomato paste
1/2 tsp. sugar (yes, I said sugar- it balances out the acidity of the tomatoes)
1 cup of liquid (water, stock, wine- dealer's choice here)
1/4 cup fat-free half & half (yes, cream is the classic, but this is the only dairy I keep in my fridge and soy milk just doesn't cut it here)
1/2 lb. short-cut pasta, cooked to al dente (I used whole wheat shells but penne or rigatoni is great here)
grated Parmesan, fresh basil, extra virgin olive oil to finish

Directions:
In a large heavy-bottomed pot over medium heat, saute the onion, carrots, and celery in olive oil until slightly softened, about 3-5 minutes. Add in the ground turkey and all spices, continuing to cook over medium heat until the turkey is browned, another 7-9 minutes. Stir in the zucchini, tomatoes, tomato paste, and liquid of choice. Drop the heat to low, cover the pot, and simmer for at least 15-20 minutes. (The beauty of this dish is that the longer you cook it, the better it gets; just keep it over low heat and add more liquid for longer cooking times.) Stir in the half & half, letting it heat through before tossing in the cooked pasta. Finish with Parmesan, fresh basil, and a drizzle of extra virgin olive oil.

Enjoy!