Dutch Oven Bolognese Sauce
An even lighter version of Cooking Light's meat bolognese sauce. The perfect slow simmer Sunday dinner!
Ingredients
- 3 chopped center-cut bacon slices
- 8 oz lean ground turkey
- 4 oz ground Italian sausage
- 1 1/2 c finely chopped onion
- 1/2 c finely chopped carrot
- 1 T. minced garlic
- 1/4 c unsalted tomato paste
- 1/2 c unsalted chicken stock
- 1/3 c. dry red wine I used more chicken stock
- 1 14.5oz can unsalted diced tomatoes, undrained
- 1/2 tsp black pepper
- 1/4 tsp. salt
- 8 oz. pasta
- chopped fresh flat leaf parsley optional
- 1 T. shredded parmasen optional
Instructions
- Place bacon in a Dutch oven or deep pot with a lid over medium-high heat.
- Saute 5 minutes until crisp.
- Add ground turkey and ground sausage to pan and cook 6 minutes or until browned.
- Stir until it crumbles.
- Remove meat mixture from pan.
- Add onion, carrot, celery, and garlic; saute 1 minute.
- Add stock and bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
- Return meat mixture to pot; stir in tomatoes, pepper, and salt.
- Cover, reduce heat to low, and cook 1 hour, stirring several times.
- Cook pasta according to box directions. Serve bolognese on top of pasta and top with optional parmesan and chopped parsley.