Eosinophilic Esophagitis Friendly Classic Turkey Bolognese
Total time1 hr 15 min
Prep time15 min
Cook time1 hr
4.8(14)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 ½ lb ground turkey
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 tbsp tomato paste
- ½ cup dry white wine
- 1 can (28 oz) crushed tomatoes
- ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tsp dried oregano
- 1 bay leaf
- 12 oz pasta (tagliatelle, pappardelle, or rigatoni)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
- parmesan cheese, freshly grated, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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