Turkey Bolognese
Ingredients:
2 tablespoons of extra virgin olive oil
½ teaspoon of herb de provence
2 teaspoons of dried oregano
1 bay leaf
4 cloves of minced garlic
1 teaspoon of freshly minced rosemary
1 cup of minced white onion
1 cup of diced carrots
1 cup of minced celery
2 cups of eggplant (peeled and minced)
2 cans of diced tomatoes
2 tablespoons of balsamic vinegar
1 pound of ground turkey
1 teaspoon of red chili flakes
1 pack of chickpea spaghetti for 4
Salt to taste
Directions:
In a large Dutch oven, heat 1 ½ tbsp. of the oil over moderate heat and add the bay leaf, half of the dried oregano, rosemary, minced garlic, onion, carrots, celery, red chili flakes, herb de provence, and sauté until the herbs are fragrant for 5 -6 minutes.
Add the turkey and mince and cook thoroughly.
Add the minced eggplant and cook with the turkey, and add the balsamic vinegar to the mix.
Add two cans of diced tomatoes and salt to taste and cook for an additional 20 minutes over low heat with the lid on, stirring occasionally to make sure that there is no burning.
Cook pasta in 4 cups of salted boiling water and drain when al dente; then dress pasta with remaining oregano and remaining oil and salt.
Serve the sauce over the pasta.
This recipe embraces the flavors of bolognese without adding pork or bacon to the dish. The nutritional benefits are elevated by adding the eggplant, which adds even more depth of flavor to the dish. As always, I wish that you keep your health and nutrition in center focus and live long and strong!
