Bolognese, a.k.a. ragú Bolognese, is a slow-simmered sauce that turns patience and ground meat into the richest-tasting, concentrated, and most deeply satisfying of Italian pasta dishes. We give it a lighter twist here by substituting lean ground turkey for the traditional ground meats (often a combination of veal and pork), but the method is the same: start by rendering salt pork, add the hallowed trio of Italian aromatic vegetables (carrot, celery, and onion), and turkey. Except for a bit of tomato paste dissolved in chicken stock, a splash of white wine, and patient additions of milk through the 2-hour cooking time, this recipe essentially produces its own liquid as it cooks. Stirring in a bit of reduced cream at the end reinforces the lovely long-cooked texture.
For more, check out our Ragu alla Bolognese, Slow Cooker Spaghetti Bolognese, and Slow Cooker Beef Goulash.
Sauté, stirring occasionally, until almost all the fat has rendered, about 8 minutes. Drain off all but 2 tablespoons of the fat (reserve the rest for another use). Add the carrot, celery, and onion, stir to combine, and sweat slowly until the vegetables are soft and the onion is translucent, 10 to 12 minutes.
Add the turkey and sauté, stirring occasionally, until the meat is cooked through, about 15 minutes.
Stir in the white wine.
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