Yield: Serves 6
For a spin on the classic (and a chance to use Thanksgiving leftovers), we’ve replaced the customary ground meat with diced roast turkey. If you have leftover broth from the Turkey Soup with Dill, Parsley, and Chive Dumplings, it’s perfect here. For a smoky flavor, substitute bacon for the pancetta.
Heat a wide, heavy-duty 6- to 8-quart pot over medium heat. Add the pancetta and cook until its fat begins to render, 2 to 3 minutes. Add the carrot, onion, celery, and garlic and cook until the vegetables begin to brown, 4 to 6 minutes. Stir in the fennel seed and pepper flakes.
Add the tomatoes and white wine. Boil for 2 to 3 minutes, then add the broth, milk, parsley, and bay leaves. Stir well, return to a boil, and season with a little salt. (Underseason, as the sauce will reduce and concentrate the salt.) Lower the heat to medium low and simmer until reduced by about one-third, 30 to 40 minutes.
Add the turkey, raise the heat to medium, and bring to a boil. Reduce the heat to medium low and simmer until the flavors are fully developed and the sauce is thick and rich, 10 to 15 minutes. Discard the bay leaves and season to taste with salt.
Cook the pasta in boiling salted water according to package directions; drain. Toss the pasta with the bolognese and serve.
Serve with Garlic-Parmesan Bread.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made this now post-thanksgiving for several years, and it comes out fantastic each time. I actually plan on making extra turkey each year so I make sure I have leftovers to make this recipe. It is a go to recipe for me. Most years I do it with bacon instead of pancetta, as I usually have some lying around. Great because most of the ingredients are lying around, so I can avoid going to the grocery store again - since i haven't usually thought through the meals post-thanksgiving.I think for the reviewer who said it came out bland, the lack of good flavorful turkey is certainly going to tank the entire recipe. It is a thick hearty bolognese for me.
Didn't care for this at all. Sauce turned out to be very watery and bland and didn't get any better as leftovers. I didn't use leftover turkey and instead used ground which may have made a slight difference but not sure. Just bland.
This was very good-my husband said it was better than the Thanksgiving turkey!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?