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March 11, 2010 / Tony

Baked Turkey Fettuccine Bolognese


The inspiration for this recipe comes from Tyler Florence’s Ultimate Lasagna Recipe. The key to his recipe, I think, is his inventive use of a rich (but quickly made) Bolognese sauce made from Italian sausage and ground beef. The “wow” ingredient in the recipe is cinnamon which gives the sauce a slightly exotic and richer flavor. While I haven’t made Tyler’s recipe, here’s what I did:

Baked Turkey Fettuccine Bolognese

1 pound dried Fettuccine noodles

Extra-virgin olive oil

1 pounds ground beef

1 pound ground Italian sausage

1 onion, chopped

1 cloves garlic, sliced

2 carrots, chopped

1 stalks celery, chopped

2 tsp dried basil

2 tsp dried oregano

1 T all-purpose flour

1 cups red wine

1 (28-ounce) can tomatoes

2 T heavy cream

1/2 tsp ground cinnamon

8 oz shredded mozzarella cheese

Cook the fettuccine noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Drain and toss with just a bit of extra virgin olive oil to keep them from sticking together.

To make the Bolognese sauce, coat a large skillet with olive oil and place over medium-high heat. Add the turkey and sausage and cook till deeply brown, while seasoning with salt and pepper. Meanwhile, in a food processor, puree the onion, carrots, celery, and garlic. Add the vegetables to the cooked meat along with the basil and oregano and stir to combine. Stir in the flour and cook for 1 minute. Add the wine and cook until reduced by half. Stir in the tomatoes. Then add the heavy cream and the cinnamon. The sauce is done when heated through.

Preheat the oven to 350 degrees.

Coat a glass or ceramic baking dish (about 13×9 inches in size) with a little bit of olive oil. Add about 1/3 of the sauce in the bottom. Place the noodles on top of the sauce, spreading them out evenly. Spoon the remaining sauce evenly over the noodles. Top with the shredded cheese. Bake for about ½ hour or until the cheese is melted. When done, remove from the oven and let rest for 5 minutes. Serve.

While this seems a funny way to make a baked pasta dish, it actually turns out very nicely. And, if you’re into this type of thing, there’s less “stuff” in the dish as the recipe does not contain things like ricotta and egg, which you would find in a traditional lasagna recipe. While this recipe is not as rich as some lasagna recipes, it surely makes up for any deficiency in flavor. The Bolognese sauce is so tasty that it’s good right out of the pan on top of noodles-no baking needed (which is what I did when my sauce was just done). The sauce was so good that I ate it three nights in a row.

NOTE: The picture above shows a smaller portion than the recipe in this post as I made my baked dish with leftovers.

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