Inaugural Turkey Bolognese

By Executive Chef/Owner Rocco Whalen


5 tbsp olive oil

2 lbs coarse GROUND TURKEY (preferred dark meat mixture)

1 Medium onion, small dice

2 Medium carrots, peeled and small dice

1 Medium celery stalk, small dice

5 Cloves fresh garlic, minced

2 tbsp tomato paste

1-1/2 c dry white wine

2-1/2 lbs fresh roma tomatoes(if not in season, sub high quality canned tomato)


1 oz chopped fresh oregano

1 oz fresh thyme

2 oz chopped fresh basil

1 small pinch red pepper flakes

As needed cooked linguine

As needed grated fresh Parmesan

As needed fresh basil, chiffonade


Sauté ground turkey in hot olive oil, season with salt and pepper and cook through. Remove from pan.

In the same pan, sauté onion, carrots and celery for 6 to 8 minutes. Add garlic and sauté until fragrant. Stir in tomato paste and deglaze with wine. Cook until wine is evaporated.

Add tomatoes and stock and cook for 30 minutes.

Stir in chopped herbs and crushed red pepper flakes. Adjust seasonings as necessary.

Serve over linguine. Sprinkle with Parmesan and garnish with additional basil.