Rosé Turkey Bolognese
with Cheesy Garlic Toast
This Rosé Turkey Bolognese is a great way to sneak some lean meat into your dinner! All of the staples for a delicious North American Bolognese sauce are here, and to sweeten the deal even further we've got some cheesy garlic ciabattas on the side to make sure none of that delicious sauce gets left behind!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
370 mL
Crushed Tomatoes with Garlic and Onion
113 g
Mirepoix
170 g
Spaghetti
(Contains Wheat)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Chicken Broth Concentrate
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 unit
Ciabatta Roll
(Contains Gluten)
56 mL
Cream
(Contains Milk)
56 g
Baby Spinach
3 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, remove 3 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the oven to 450°F. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. While turkey cooks, peel, then mince or grate garlic.
Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
While spaghetti cooks, add mirepoix, half the garlic and 1 tbsp butter (dbl for 4 ppl) to the pan with turkey. Cook, stirring often, until mirepoix softens slightly, 2-3 min.
Stir in crushed tomatoes, cream, broth concentrate, balsamic glaze and reserved pasta water. Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 4-6 min. Remove the pan from heat. Add 1 tbsp butter (dbl for 4 ppl) and spinach. Stir until spinach wilts, 1-2 min.
While sauce cooks, combine remaining garlic and 1 tbsp butter (dbl for 4 ppl) in a small bowl. Season with salt, to taste. Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over ciabatta. Sprinkle cheese onto top. Bake in the middle of the oven until cheese melts, 1-2 min. (TIP: Keep an eye on them so they don't burn!)
Add sauce to the pot with spaghetti, then toss to combine. Divide spaghetti between plates. Serve cheesy garlic toast alongside.
