Turkey Bolognese Sauce

Copyright 2013 Television Food Network, G.P. All rights reserved.

• Ready In: 1 hr 40 mins
• Yields: 5 Cups

Ingredients

• 1⁄3 cup  extra-virgin olive oil
• 1  medium onion, diced
• 1  medium carrot, diced
• 1  small  stalk celery, diced
• 3  garlic cloves, smashed
• 12  ounces ground turkey
• 1⁄4 cup tomato paste
• 1  teaspoon kosher salt
• 1  pinch crushed red pepper flakes
•  two 28-ounce cans whole tomato
• 1  bay leaf
• 1  pinch  crushed fennel seed

Directions

1. Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
2. Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.