Italian Recipe - Tagliatelle Carob Pasta with Bolognese Sauce
Posted on 06 June 2016
Bolognese is a celebrated Italian meat sauce. Because the sauce is usually served with long pasta, like spaghetti or fettuccine, we paired it with our Tagliatelle carob pasta. Since we are making carob pasta, which is a healthier alternative to regular pasta, we decided to make the Bolognese sauce a bit healthier, too, by substituting turkey for the traditionally used pork or beef.
- 1 bag Il Mondo Carube Tagliatelle Carob Pasta
- 1 T Migliarese Chili Pepper Infused Extra Virgin Olive Oil
- 1 1/2 T butter
- 1/4 cup onion, chopped
- 1/3 cup celery, chopped
- 1/3 cup carrot, chopped
- 1/2 pound ground turkey
- 1/2 cup whole milk
- 1/8 t nutmeg
- 1/2 cup white wine
- 1 jar Migliarese Tomato Pulp
- Pecorino Romano cheese, grated
- Salt and pepper to taste
- In a large pan, heat the olive oil and saute the onion until golden. Add the chopped celery and carrots. Cook for an additional two minutes.
- Reduce heat to medium. Cook the ground turkey until no longer pink. Add salt and pepper to taste.
- Add the milk, allowing it to simmer as it bubbles away. Add nutmeg and stir.
- Add the white wine. (We use the same white wine we will be serving with the meal to keep the flavor combinations consistent.) Simmer until the wine has evaporated.
- Add the tomato pulp and turn down to a slow simmer. Allow the sauce to continue simmering for up to three hours to incorporate all the flavors, stirring occasionally. Add water if it starts to dry out.
- Once the sauce is ready, bring a large pot of water to a boil. Cook the pasta until it reaches your desired taste. Drain the pasta, but do not rinse.
- Combine the pasta and sauce well. Serve immediately with grated Pecorino Romano cheese.