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This recipe works way better than it reads (tomato paste is normally a red flag). Using TJ's mirepoix is downright brilliant. But there are two issues I want to try to address, one major, the other minor.
Adding raw ground turkey in the middle of the procedure, into a pan strewn with vegetables and tomatoes, is a bit of a disaster. It's hard to ensure even heating, and even break-up of the turkey. It's hard to oil the pan beneath the meat. It's just sloppy and bad. Also: imprecise. I found myself overcooking to ensure no raw bits remaining, and the turkey got tough.
Would it make sense to cook the turkey first, then set aside? Maybe deglaze pan (with half the white wine) and then pour sauce in later along with the meat? Or would the sitting turkey get dry/tough? It'd feel a bit finicky to make this a two-pan recipe. Ideas?
I was worried the combo of oregano + thyme + basil would create a muddle. But since you don't use much of any, it's pretty nuanced. But the oregano dominates, as oregano does. I can try halving the oregano and doubling the others, but then I'm afraid of the aforementioned muddle. Thoughts?
For some reason I couldn't make the Parmesan contribute anything no matter how much I dumped in (I never quite got to the crazy point). Not sure why.
Bonus: another good-looking turkey Bolognese recipe: https://www.foodnetwork.com/recipes/g...
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