Although I love a good Bolognese sauce, I don’t like to eat too much ground beef.It contains too much saturated fat. Through trial and error, I’ve found that turkey sausage makes a very tasty substitute for beef in this classic turkey sausage bolognese Italian pasta sauce. Turkey has enough depth of taste to do the job and well. I’ve also used this sauce in lasagna too. Delicious. Give it a try. You won’t be sorry you did.
Watch the video to learn how to make it.
- Heat oil in a large skillet over medium-high heat. Cook onions, carrots, celery, fennel seeds, and rosemary until tender, about 5 minutes.
- Add the sausage and garlic, breaking the sausage into pieces. Once the sausage is no longer pink, add the vinegar and broth. Continue cooking until the broth has evaporated.
- Stir in the tomato paste and crushed tomato. Bring to a boil then simmer for at least 10 minutes. Season with salt and pepper. Remove rosemary sprig and serve with pasta.
- 1 tablespoon olive oil
- 1 cup chopped onion
- ½ cup chopped carrot
- ½ cup celery
- ¼ teaspoon crushed fennel seed (see Ann’s Tips)
- 1 sprig rosemary
- ¾ hot Italian style turkey sausage, squeezed out of its casings
- 1 garlic clove, minced
- 1 teaspoon red wine vinegar
- ½ cup chicken broth or water
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed tomato
- Salt and pepper, to taste
Ann's Tips and Tricks
Do not use precooked or smoked sausages. If you prefer a less spicy dish, make it with sweet instead of hot turkey sausage.
If your sausage is already flavored with fennel, leave out the fennel seeds.