Sunday Supper Turkey Bolo
Prep time: 15-20 minutes
Cook time: 40-45 minutes
Makes: 6 servings
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 4 lbs lean ground Ontario turkey
- black pepper and kosher salt, to taste
- 1 cup onion, finely diced
- 1 cup carrot, finely diced
- 1 cup celery, finely diced
- ½ cup garlic clove, minced
- 48 ounces tomato passata
- 1 tbsp ea. chopped fresh thyme, rosemary and flat leaf parsley
- 1 fresh bay leaf
- 1 cup turkey stock or water (optional)
Heat a tablespoon of olive oil and one tablespoon of butter in a medium saucepan on medium heat.
Add the ground turkey, season with salt and pepper and sauté until golden.
Move to the side and add the remaining tbsp of butter to melt, add the onion, carrot, celery and garlic, continue to cook until the vegetables are tender.
Add the passata to cover the solid ingredients and stir in the herbs. Depending on the thickness of the passata, add a cup of water or turkey stock.
Bring to a boil and then turn it down to a simmer to cook gently for 30 minutes or until the flavours have blended and the sauce is rich, delicious and well developed.
Adjust seasoning, if necessary, with salt, pepper and more olive oil.
Serve immediately or cool and store in the refrigerator until ready to use.
This recipe is fantastic on its own or with pasta, warm beans, roasted squash, on baked potato, or even served on a crusty bun Sloppy Joe style.
Recipe courtesy of: Chef Jason Bangerter for The Royal Agricultural Winter Fair
