| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Cook: | 1 hr 20 min |
| Yield: | 5 Cups |
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 medium onion
- 1 medium carrot
- 1 small stalk celery
- 3 cloves garlic, smashed
- 12 ounces ground turkey
- 1/4 cup tomato paste
- 1 teaspoon kosher salt
- Pinch crushed red pepper flakes
- Two 28-ounce cans whole tomatoes
- 1 bay leaf
- Pinch crushed fennel seeds
Instructions
- Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
- Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 154 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 449 mg |
Reviews
Good as written. But I prefer Italian Swert Turkey Sausage. Then skip the fennel as it is often in the sausage But taste and see. I would also add in 1 cup of milk. You will never taste the milk. But when combined with tomato paste, it works wonders to tenderize the meat. Besides, I thought most OR at least many Italian bolognese sauses included milk.
It was easy, delicious and quick.
Excellent! Made just as directed.
I must be missing something. Why do I need to use an electric skillet?
Very good….will make again
excellent