Turkey Bolognese
Total Time: 1 1⁄2 hoursYield: 4 Servings
Source: www.dinnerreinvented.com
Category: Pasta
Ingredients
1 pound Ground Turkey2 whole Bacon Slices (diced)
28 ounces Crushed Tomatoes
2 whole Celery Stalks (chopped)
2 whole Carrots (chopped)
1 whole Onion (chopped)
6 cloves Garlic (chopped)
1 whole Rosemary Sprig
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
2 whole Bay Leaves
1⁄4 cup Heavy Cream
1 cup Red Wine
1⁄4 cup Parsley (chopped)
1⁄4 cup Basil (chopped)
8 ounces Spaghetti
1⁄2 cup Parmesan
1 teaspoon Salt
1⁄2 teaspoon Ground Black Pepper
Directions
- In the InstantPot, press the "Saute" button on high and cook the bacon until slightly crispy.
- Add the turkey and the celery, carrots, garlic, rosemary and onion to the pot and cook for 5 minutes, breaking up the meat into small pieces. It doesn’t have to be cooked all the way, just browned and broken into small pieces. Add salt and pepper and stir.
- Add the crushed tomatoes, dried oregano, bay leaves and thyme and red wine. Place the top on the InstantPot to secure and cook on manual for 30 minutes.
- Do a quick release of the steam valve. Press the saute button and adjust to low then stir in heavy cream. Cook for an additional 15 minutes until desired consistency.
- Turn off heat and add fresh chopped parsley and basil then stir again. Taste for seasoning. Scoop sauce on top of pasta and add grated parmesan cheese.