You’d think rustic cuisine like the kind at Napa Valley Grille in Westwood, CA, would be loaded with fat, but chef Taylor Boudreaux somehow manages to turn out comfort food dishes, like this Turkey Bolognese, in a healthful way. A big believer in carefully sourced ingredients, the chef builds flavor with fresh herbs and veggies so that he can get away with a scant amount of fatty oil—yet the dish tastes as decadent as the beef version.
Boudreaux recommends using Shelton Farms turkey, but if you can’t find it in your area, just look for a free-range, all-natural variety. And while the chef serves his Turkey Bolognese with housemade Pappardelle, we suggest you up the fit factor by choosing 100% whole-wheat pasta. The extra fiber won’t just keep you feeling fuller longer, but regularly replacing refined carbs with whole grains may lower your risk for diabetes and heart disease too.
- 1lb. ground turkey (70% white/30% dark)
- 1 lb. dry pasta (choose your favorite)
- 1 onion, medium-diced
- 3 carrots, large-peeled and diced
- 2 garlic cloves, crushed and minced
- 6 Roma tomatoes, chopped
- 1 cup white wine
- 2 tbsp. extra-virgin olive oil
- 1 tsp. chile flakes
- 1 tbsp. basil leaf, fresh-sliced
- 1 tbsp. oregano, fresh-chopped
- 1 Bay leaf
- Sea salt and pepper, to taste
- Add olive oil to sauce pan and cook on medium heat.
- Add onion, carrots and garlic. Cook for several minutes until slightly translucent.
- Add basil, oregano and turkey. Heat until turkey is fully cooked.
- Add white wine and simmer until reduced by half.
- Add remaining ingredients and simmer for 30 minutes.
- Adjust seasoning; add more fresh basil and serve with pasta.