MY musings about food...
I LOVE to shop...cook...and eat really good and quality food. Put me in the kitchen...and I am a happy camper...always.
My family and I do eat healthy...and we have fallen in love with TRUE FOOD...by Dr.Andrew Weil, M.D. His recipes are really good...and very balanced...and I especially love this pasta dish...so below is my family's favorite.
Be sure to purchase your copy of his cookbook...TRUE FOOD by Andrew Weil, MD
TURKEY BOLOGNESE
serves 4
1 teaspoon extra-virgin olive oil
1 carrot...sliced
2 oz. shiltake mushrooms...stemmed and diced
3 garlic cloves...minced
1 small onion...diced
1 pound ground turkey
1/2 teaspoon salt
1 (14-ounce) can chopped San Marzano tomatoes...with juice
3 or 4 sprigs fresh thyme
pinch of red pepper flakes
1 pound tagliatelle or fettuccine ( gluten free corn pasta if needed)
For serving...
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
grated Parmigiano-Reggiano cheese
Heat the olive oil over medium high heat in a saucepan and add the carrot and mushrooms. Saute stirring frequently...until they begin to caramelize...about 10 minutes...then add the garlic and onion. Saute until the onions are translucent...about 5 minutes. Add the turkey...and season with the salt.Cook stirring occasionally...until the turkey loses its pink color...about 5 minutes,Add the tomatoes and bring to a simmer. Add the thyme and red pepper flakes and cook over low heat for 20 minutes.
While the sauce is cooking...bring a large pot of salted water to a boil. Add the pasta...and cook until al dente...according to the package directions. Pour through a colander to drain. Divide the pasta among serving bowls...and top with the sauce...parsley..and basil.Serve with grated cheese on the side.
***If you are using corn pasta...you will have to allow for longer cooking time. Corn pasta tastes wonderful...but does take longer to cook...just take out a strand and check to see if it is done.
Happy eating
Victoria
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