TUR­KEY BOLOGNESE WITH PASTA

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - In­gre­di­ents: serves 4 Method

3 rash­ers fatty ba­con, finely diced 1 cup finely chopped mixed veg­eta­bles (onion, car­rot, leek, cel­ery) 8 cloves gar­lic, minced 2 Tbsp olive oil 500g tur­key mince 1 cup red wine ½ cup milk 400g tin whole peeled toma­toes pinch brown sugar sea salt flakes and freshly-milled black pep­per 400g pasta shells parme­san and basil leaves to serve Saute the ba­con, veg­eta­bles and gar­lic in the olive oil in a large pot over a medium heat for 5 min­utes or un­til just soft­ened. Add the tur­key mince and turn up the heat to high. Con­tinue cook­ing and whisk well to break up the meat. Once the meat is all cooked and the juices have nearly evap­o­rated, add the wine and cook for 1 minute. Then add the milk, toma­toes and sugar. Sim­mer for 30 min­utes, un­til ten­der and rich, then sea­son with salt and pep­per. Cook the pasta in a large pot of rapidly boil­ing salted wa­ter un­til al dente. Drain well then toss through the sauce. Serve with a gen­er­ous amount of grated parme­san and chopped basil.

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