Linguine Turkey Bolognese
| Yield: | 8 Servings |
| Categories: | Pasta, Poultry |
| 2 | tb | Extra-virgin olive oil |
| 1 | Celery stalk with leaves, finely chopped | |
| 1 | md | Carrot, finely chopped |
| 1 | md | Onion, finely chopped |
| 2 | cl | Garlic, finely chopped |
| 1 1/2 | lb | Ground turkey |
| 1 | tb | Dried oregano |
| 1/2 | c | Dry red wine |
| 1/2 | c | Half-and-half |
| 1 | cn | Plum tomatoes, crushed slightly, with juices (28 oz) |
| 2 | tb | Tomato paste |
| 1 | c | Defatted chicken broth |
| Salt to taste | ||
| Freshly ground black pepper to taste | ||
| 1 | lb | Cooked linguine |
| 2 | tb | Chopped flat-leaf parsley, for garnish |
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