Spaghetti with Bolognese-Style Sauce

The key to this classic dish is "low and slow." Indeed, the sauce takes a whole three hours from start to finish. Is it worth the time? Yes. Yes it is. The flavors are meaty, satisfying, and downright beautiful. With an easy ingredient list, this recipe is great to prepare all-year-round. This recipe was adapted from Mark Bittman and makes about 4 cups of sauce.


Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
1/4 cup chopped bacon or pancetta
8 oz. mushrooms, chopped
1 lb. ground turkey
3/4 cup white wine
28 oz. canned no-salt-added diced tomatoes, drained
1 cup beef stock
Salt and fresh ground pepper
1 cup fat-free half and half
Parmigiano-Reggiano, for serving

1-2 lb. any kind of pasta (recommend: thin whole wheat spaghetti)

In a large and deep skillet, heat olive oil over medium heat. When hot, add onion, carrot, celery, and bacon. Cook, stirring occasionally, until veggies are tender—10 minutes.

Add mushrooms and ground turkey, stirring until it's not pink anymore—about 5 minutes. Add wine, raise the heat, and cook, stirring occasionally, until the liquid is mostly evaporated—about 5-10 minutes.

Add tomatoes and beef stock. Turn the heat to low and cook at a slow simmer, stirring occasionally. After about an hour, season with plenty of salt and pepper. Cook for another hour, until much of the liquid is evaporated and the sauce is very thick.

Start a pot of water boiling for the pasta. Cook spaghetti while you are finishing the sauce.

Add half and half to the sauce and cook for another 15 to 30 minutes, stirring occasionally. Taste and adjust seasoning. Serve with pasta and Parmigiano-Reggiano.