Slow Cooker Turkey Bolognese
Serves: 6
Prep Time: 10 minutes
Cook Time: 4 hours on high, 8 hours on low
BEER PAIRING
Pair with an International Pale Lager like Peroni Nastro Azzurro®
Rich in texture and in tastes, this Slow Cooker Turkey Bolognese recipe swirls sweet potatoes and hearty sautéed vegetables into every bite. It’s a hearty dish that was practically made for the lightly toasty malt flavors in Peroni Nastro Azzurro®. Together, the floral and peppery Noble hops elevate the fresh notes of the herbs while also cutting through the sauce for a refreshing finish.
This hearty plate of pasta is the comfort food that never goes out of style. Plus, it pairs perfectly with the floral and peppery Noble hops in Peroni Nastro Azzurro® and elevates the fresh notes of oregano and pepper in the Bolognese. Its crisp nature and bubbly carbonation cut right through the sauce and dense texture of the pasta, adding a refreshing quality to the combination.
INGREDIENTS
1 tablespoon olive oil
1 pound ground turkey breasts
1 pound ground turkey thighs
1 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
1 cup milk
28 ounces canned tomatoes, diced
1 cup chicken stock
1 tablespoon tomato paste
2 bay leaves
1½ teaspoons kosher salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ cup parsley, chopped
Pasta of choice
FOR SERVING:
Rice
Snow peas
Salad
PREPARATION
STEP 1
Heat oil in a sauté pan over medium-high heat and sauté turkey until browned. Remove the turkey and then sauté onion, celery, carrots and garlic until softened—about 5 minutes. Return turkey to the onions, add milk and bring to a simmer over medium-high heat. Simmer until milk has completely reduced and then remove from heat.
STEP 2
Transfer turkey mixture to a slow cooker and stir in tomatoes, stock, tomato paste, bay leaves, salt, oregano and pepper. Cover and cook on high for 4 hours or low for 8 hours. Stir in parsley and serve over cooked pasta.
Serving Suggestions: Serve with pasta, rice, snow peas or a salad.
Ingredients
INGREDIENTS
1 tablespoon olive oil
1 pound ground turkey breasts
1 pound ground turkey thighs
1 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
1 cup milk
28 ounces canned tomatoes, diced
1 cup chicken stock
1 tablespoon tomato paste
2 bay leaves
1½ teaspoons kosher salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ cup parsley, chopped
Pasta of choice
FOR SERVING:
Rice
Snow peas
Salad
Preparation
PREPARATION
STEP 1
Heat oil in a sauté pan over medium-high heat and sauté turkey until browned. Remove the turkey and then sauté onion, celery, carrots and garlic until softened—about 5 minutes. Return turkey to the onions, add milk and bring to a simmer over medium-high heat. Simmer until milk has completely reduced and then remove from heat.
STEP 2
Transfer turkey mixture to a slow cooker and stir in tomatoes, stock, tomato paste, bay leaves, salt, oregano and pepper. Cover and cook on high for 4 hours or low for 8 hours. Stir in parsley and serve over cooked pasta.
Serving Suggestions: Serve with pasta, rice, snow peas or a salad.
