Bolognese – Light & Quick

Friday, January 21, 2011

“Oh, my God. I found a magazine full of fatty sauce recipes that don’t have as much fat! We can eat     all the damn fettuccine alfredo and bolognese we want!”

So said my coworker (and friend) Kiana one cold, blustery day at the office. My response? “Dude. I’m in.”

And that’s how Kiana and I spent a cozy Thursday night, eating fabulous meat sauce, cramming our faces with cupcakes and figuring out what to wear for our next night out.

Which is, like, weeks from now, but you can never plan too far ahead to look your best, right?


Lazy Bolognese (it’s ok if I call it that,

right, Kiks?)

Makes about 8 servings

What you’ll need:

1 Tb canola oil

1 lb. ground turkey

8 oz. Italian turkey sausage

1/2 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1 Tb minced garlic

1 cup 2 % cottage cheese

1/4 cup tomato paste

1-28 oz can diced tomatoes in juice

1 cup dry red wine (plus the rest of the bottle for drinky)

2 Tb balsamic vinegar

1 tsp each of dried oregano and basil

1/2 tsp each kosher salt and red pepper flakes

1/2 cup cream cheese

1 cup chopped fresh parsley

Heat oil in a large saute pan over medium high heat. Add turkey breast and sausage and cook until browned.

Process onion, carrot, celery and garlic in a fod processor until minced; add to browned meat. Cook vegetables until softened, 5 minutes. Process cottage cheese in food processor until smooth, 2 minutes; stir into meat mixture in saute pan.

Stir in tomato paste, cook 1 minute. Add tomatoes, wine, vinegar, oregano, basil, salt and pepper flakes. Reduce heat to medium low; simmer 40-45 minutes, stirring occasionally. Add cream cheese, stirring until melted, then stir in parsley.

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