Turkey Vegetable Bolognese

I’ve been making the Jamie Oliver (formerly known as the Naked Chef) version of bolognese sauce for a few years. But this time I decided to try something a bit healthier. I kept the bacon – you can’t beat that smoky flavor – but dropped the ground chuck for ground turkey and beefed up the vegetable content and spices. This is what I came up with. It isn’t quite as rich-tasting as the original, but it is darned good. The extra veggies aren’t likely to be obvious to picky eaters.

This time I used the sauce to top the traditional spaghetti, but any pasta will do. A creamy polenta would be  nice as well. Don’t forget the cheese (as I did for the picture)!

Turkey Vegetable Bolognese

1 lb. bacon, cooked, drained on paper towels and crumbled; reserve 2 tbsp. bacon fat in skillet

2 tsp. fresh rosemary

1 sweet onion, diced

1 red bell pepper, seeded and diced

1 medium zucchini, diced

5 cloves garlic, minced

1 tbsp. fresh rosemary, chopped

2 lbs. ground turkey

2 cups red wine

1 28-oz. can crushed tomatoes

2 6-oz. cans tomato paste

2 tsp. dried oregano

2 tbsp. sugar

Sea salt and pepper to taste

1 handful fresh basil, leaves torn into small pieces, or fresh thyme leaves

Grated Parmesan or shredded sharp Cheddar for topping

Pasta of choice, cooked (or polenta)

Cook bacon in large ovenproof skillet, in shifts if needed; sprinkle rosemary over it as it cooks. Drain bacon on paper towels and crumble when cooled. Carefully strain bacon grease into a small bowl or ramekin. Wipe out skillet and return 2 tbsp. of bacon fat to it.

Preheat oven to 350.

Reheat the oil and add onion and bell pepper. Cook till nearly tender. Add zucchini and garlic and cook 5 minutes. Add ground turkey and break up meat as it cooks. Cook till nearly done and stir in the wine. Cook 5 minutes. Add the 1 tbsp. rosemary, oregano, sugar, tomatoes and tomato paste, combining thoroughly. Bring to a simmer and cook 5 minutes. Salt and pepper to taste. Cover and place in oven for 75 minutes. When done, stir in torn basil pieces, reserving a few for garnish.

Cook pasta according to package directions near end of bolognese’s cooking time. Drain pasta. Top with sauce, plenty of cheese and garnish with basil.