This sauce comes together in 30 minutes but tastes as though it has slow cooked for hours. The parmesan rind, tomato paste, garlic, bay leaf, and red wine reduction give it layers of flavors. Enjoy it over pasta, zoodles or on its own.
Learning Objectives
Learn how to make a traditional slow-cooked sauce in just 30 minutes.
Level Ups (optional)
Add finely chopped mushrooms for more flavor and fiber. Fold in 2 cups of spinach leaves.
Substitutions (optional)
Substitute whole wheat pasta, zoodles or any other kind of pasta for the penne. Substitute regular milk for oat milk.
Equipment Needed
2 large pots
Knife
Cutting board
Grater
Ingredients
- 8 ounces dried penne pasta
- 2 Tbsp olive oil
- ½ yellow onion, finely diced (about 2 cups)
- 2 carrots, grated
- 2 stalks of celery, finely diced
- One ½ inch x 2 inch parmesan rind (optional)
- 3 cloves garlic, peeled and minced or 1 Tbsp chopped garlic
- 1 lb ground turkey meat
- 3 ounces tomato paste
- 4 ounces dry red wine such as Chianti
- 1 pinch chili flakes
- 1 bay leaf
- 2 cups chicken or vegetable stock
- ½ cup unsweetened oat milk or regular milk
- 1 tsp salt
- ½ tsp ground pepper
- Olive oil for the penne
- Grated Parmesan cheese or nutritional yeast
- 12 thinly sliced basil leaves
Directions
- Heat the olive oil in a large pot. Add the onion, carrots, celery and optional parmesan rind and cook until the vegetables are soft, about 5-7 minutes. Once or twice, splash with water to both steam and soften the vegetables.
- Add the ground turkey and cook it until it is brown. Add the garlic and cook for 45 seconds, or until it just starts to brown. Add the red wine and reduce it three quarters of the way. Add the tomato paste. Add the stock, milk, bay leaf, salt and pepper.
- Let simmer for 20 minutes or until liquid has reduced by three-quarters of the way.
- While the sauce is simmering, cook the penne according to the manufacturer’s directions. Toss with a little olive oil and transfer to a serving dish. Top with the Bolognese sauce, grated Parmesan cheese and basil.
