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  Recipe Home » Poultry » LINGUINE TURKEY BOLOGNESE
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  LINGUINE TURKEY BOLOGNESE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 275
Ingredients:
2 Tbls. extra-virgin olive oil
1 celery stalk with leaves, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 lb. ground turkey
1 Tbls. dried oregano
1/2 C. dry red wine
1/2 C. half-and-half
1 can plum tomatoes, crushed slightly, with juices (28-oz. can)
2 Tbls. tomato paste
1 C. defatted chicken broth
salt to taste
freshly ground black pepper, to taste
1 lb. cooked linguine
2 Tbls. chopped flat-leaf parsley, for garnish
Instructions:
Place oil in a large, heavy pot over medium-low heat. Add the celery, carrot, onion and garlic, then cook for 8-10 minutes, stirring occasionally. Raise heat to medium and add the ground turkey and oregano. Cook for about 8 minutes, stirring and breaking up the meat, until it begins to brown. Add the wine and simmer for about 10-12 minutes. Add the half-and-half and simmer until nearly reduced, for about 6-8 minutes. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer and cook over medium-low heat, partially covered, for 1 hour, stirring a few times. Season to taste with salt and pepper. Serve hot over just-cooked linguine and sprinkle with chopped parsley.
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