Friday, 29 July 2011

Turkey Bolognese

I am sure no self-respecting Italian would consider this to be an authentic ragu Bolognese, which is usually made with a blend of pork and beef mince, chicken livers, lots of oil, milk (for a tender creamy sauce), red wine and hours of cooking.  Wonderful and rich, but not low fat if made in the tradiotional way.  But for a tasty, low-fat sauce for pasta, turkey makes a very acceptable substitute, especially if made with lots of garlic, red and green peppers, fresh oregano and basil - the turkey is like blotting paper, mopping up all the flavours.  The other benefit is that it is ready in an hour, and the meat is inherently tender - not always the case with minced beef.  Anyway, you all know how to make a Bolognese, you don't need me to tell you, but try it with turkey (good quality, organic British mince, please) and make sure it is well-reduced to avoid wateriness.  Yum!

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