Bolognese sauce is a meat sauce from the city of Bologna in Italy. In France the flavor combination of onion, carrot and celery used in braising or stews is called ‘mirepoix’. In the Italian cuisine, onions, carrots and celery are chopped and then slowly cooked in butter or olive oil, becoming ‘soffritto’, which is a base for sauces.
- 2 pounds ground turkey
- 2 teaspoons salt
- 1 cup minced carrot
- 1 cup minced celery
- 2 cup minced onion
- 8 ounces mushrooms, chopped small
- 2 tablespoons butter
- 2 tablespoons avocado oil
- 6 tablespoons red Vermouth
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 28 ounces mini diced tomatoes
- 3 tablespoons tomato paste
- grated parmesan cheese (optional)
Heat a large heavy skillet, add a little avocado oil and swirl around. Add the ground turkey and break up into small pieces. Cook until all the pink is gone. Transfer the turkey to a bowl and wipe out the skillet. Add the butter and avocado oil and when the butter has melted add the carrot, celery, onion and mushrooms and cook for 10 minutes. Add the Vermouth and cook until almost dry. Add the herbs, tomatoes and tomato paste and simmer for 40 minutes.
Serve on pasta or vegetable ‘noodles’ and sprinkle with parmesan cheese.
Spaghetti Squash ‘Noodles’
- 1 spaghetti squash
- avocado oil
Trim ends off the squash. Set the squash upright on one end. Then cut down through the middle. Remove the seeds with a large spoon. Rub with avocado oil and set cut side down. Bake in a 400 degree oven for 40 to 60 minutes depending on the size of the squash. Turn the squash over and use a fork to ‘fluff’ up the squash into strings. Sprinkle with salt and dot with butter.
- 1/4″ sliced green cabbage
Steam sliced cabbage for 10 minutes or until very tender. Add butter and salt to taste.