This leftover turkey bolognese is everything a good bolognese should be: hearty, rich, and full of flavor. The only difference is that it's made with leftover turkey from your holiday meal. This is an excellent way to give those turkey sandwiches a break!
Ingredients
1tablespoonolive oil
1mediumonion, finely minced
1mediumred bell pepper, minced
1mediumcarrot, minced
3clovesgarlic
5.5ouncecan tomato paste
½cupred wine, or water
28ouncecan crushed tomatoes
2cupsshredded turkey
1teaspoonhoney
1teaspoonEACH: sea salt and pepper
½teaspoondried oregano
Cooked pasta, chopped basil, and parmesan cheese , to serve
Instructions
Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft and brown, about 8 minutes. Add the bell pepper and carrot and continue to cook until both are soft, about 5 minutes. Add the garlic and cook for 1 minute more.
1 tablespoon olive oil, 1 medium onion, 1 medium red bell pepper, 1 medium carrot, 3 cloves garlic
Add the tomato paste to the pot and let it cook until it starts to caramelize, about 3 minutes. Pour the red wine or water into the pan and scrape to remove any bits that are stuck on the bottom.
5.5 ounce can tomato paste, ½ cup red wine
Add the crushed tomatoes, shredded turkey, honey, salt, pepper, and oregano and bring the pot to a boil. Reduce the heat to low and simmer gently, partly covered to reduce splatters, for 15 minutes.
28 ounce can crushed tomatoes, 2 cups shredded turkey, 1 teaspoon honey, ½ teaspoon dried oregano, 1 teaspoon EACH: sea salt and pepper
Serve on a bed of pasta with basil and a little parmesan.
Cooked pasta, chopped basil, and parmesan cheese
Slow Cooker Method
Follow steps 1 and 2. Then, pour everything from the pan into your crockpot, add the crushed tomatoes, shredded turkey, honey, and oregano and stir everything together. Set your crockpot to cook on high for 4 hours or low for 8 hours. When the turkey Bolognese is ready, season it to taste with sea salt and pepper.