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Spaghetti Bolognese

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Units Scale

1 c chopped onions

3 cloves chopped garlic

3 T butter

1 stalk chopped celery

1/4 c chopped carrot

1 1/4 lbs ground turkey (Yes, you could use beef)

12 oz Italian sausage (chicken or pork; preferably bulk, not links)


1 c dry white wine

1 1/4 c milk

1/8 t freshly grated nutmeg

1/2 can tomato sauce

2 14 oz cans chopped Italian tomatoes with their juice

Bay leaf, red pepper flakes, black pepper


Put onions, oil and butter in a heavy pot over medium heat. When almost translucent, add garlic. Add carrot and celery and cook for two minutes.


Add turkey and sausage crumbling it with a fork. Add 1t salt and cook until the meat has lost its raw, red color. DO NOT LET IT BROWN. Add wine and turn up heat to medium high and cook until the wine has evaporated, stirring occasionally.


Turn heat back to medium and add milk and freshly grated nutmeg. And rest of seasonings. I like my sauce on the spicy side so I add a good amount  of black pepper and red pepper flakes. Stir a lot.


When milk has evaporated, add tomatoes and sauce. Stir well. When tomtoes start to bubble, turn heat to low. This should simmer with just an occasional bubble for 3-4 hours. Stir here and there. Correct for salt.


Cook your spaghetti al dente and serve.


Invite your single friends over. They Will ask to come back. Additionally, I am told that you can only make  true bolognese in Bologna. My schedule is open.