I made this sauce to go with the birthday boy’s ravioli. I KNEW how this one would go though, because it’ s a sauce I make pretty regularly. Our freezer almost always has a few containers of it just waiting for a night when I’m short on time or energy…or both. I usually double the batch (bigger pot required, obviously) because then I have plenty to freeze.
If you think having carrots and celery in your pasta sauce is weird, it’s not — it’s authentic. And it’s definitely tastes a million times better than anything you could buy in a jar. I promise it’s quick to make, and I promise you’ll like it. 🙂
We usually serve the sauce with penne or fettuccini, but any pasta shape would be deliciously perfect. On a lonely night at home I’ve even had it as soup, served with some crusty bread.
Simple & Quick Bolognese Sauce
adapted from Everyday Italian
3 tablespoons extra virgin olive oil
1 medium onion, minced
2 cloves garlic, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 pound ground turkey*
1 (28-ounce) can crushed tomatoes — I love the Cento brand!
1/4 cup fresh flat leaf parsley, chopped
8 fresh basil leaves, chopped
1/2 teaspoon salt, add more to taste
1/2 teaspoon freshly ground black pepper, add more to taste
1/3 cup freshly grated Parmesan or pecorino romano cheese
In a large skillet, heat the oil over medium heat. Add the onion and garlic. Saute until the onion is tender, about 8 minutes.
Add the celery and carrot and saute for 5 more minutes. Increase the heat to high, add the turkey and saute until the meat is cooked, breaking up any large lumps, about 10 minutes.
Add the tomatoes, parsley, basil, and 1/2 teaspoon of both salt and pepper. Cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese and then season with more salt and pepper to taste.
Makes about 1 quart.
This sauce is even better when made a day ahead! Cool, then cover and refrigerate. Rewarm over medium heat before using or just microwave it, adding small amounts of water if the sauce has become too thick.
*Giada’s recipe calls for ground beef chuck. I’ve always used turkey and we love it. I’m sure Italian sausage would be delicious as well. Take your pick!