Turkey Rosemary Bolognese
"Who doesn’t love a hearty Bolognese sauce? This Italian classic simmers low and slow until it becomes a rich, thick sauce that coats every strand of pasta. You’ll likely have most of the ingredients on hand leftover from your Thanksgiving prep (carrots, celery, and onion)—and maybe just enough red wine from the night before, too. As it cooks, the turkey breaks down to resemble the ground meat typically found in bolognese. Don't forget to serve each bowl of pasta with crusty bread to soak up every last bite of sauce. Paired with a simple green salad (and maybe more wine), this will become one of your new favorite ways to enjoy leftover turkey...."
INGREDIENTS
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3 tablespoons olive oil
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1 onion, finely chopped
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1 rib celery, finely chopped
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1 carrot, finely chopped
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2 cloves garlic, finely chopped
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1 1/4 teaspoons salt, divided
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2 cups finely chopped cooked turkey meat
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1 tablespoon tomato paste
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3/4 cup red wine
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1 28-oz. can crushed tomatoes
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1 sprig rosemary, chopped (about 2 tsp.)
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Red pepper flakes, optional
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Freshly ground black pepper
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1 pound Spaghetti, tagliatelle, or fettuccine
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Shaved parmesan, for serving
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