Bolognese Cra-zay

Let me start by saying, I’m no Ina. (And you can start by rolling your eyes and saying duh.) The other night after work, I was cold and SK had the flu, and we both needed some carbs. This bolognese sauce with pappardelle was easy and delicious.


You will need…

1 lb. ground turkey (93%)
1 pack of diced pancetta
1 yellow onion chopped
1 tablespoon diced garlic
1 can of tomato paste
1 cup of red wine (I used cab)
1 can of petite diced tomatoes
½ cup heavy cream
1 tsp. of basil
Olive oil
Salt and Pepper


Put a large pot of salted water on to boil.

Cook the turkey in a dutch oven over medium heat. Season it with salt and pepper, and remove it from the pan when it is done. Next, add the pancetta, and sauté it until it is crispy. Remove it from the pan, and add a little olive oil to the left over drippings. Sauté the onion until it is translucent. Turn the heat down to medium-low, and add the garlic. Sauté for about a minute.

I don’t have time to chop garlic at 6 p.m. (or ever), so I cheat and use this…


Ina would just die. I’m sure this isn’t considered “good garlic.”

Next, add the tomato paste to the pan, and cook it for two to three minutes, stirring continuously. Slowly add a cup of red wine and scrape all the browned bits from the bottom of the pan. Let it simmer for about three minutes while you simmer down with a glass of the leftover wine. (Don’t forget to stir occasionally.) Add the can of diced tomatoes (including the juice) and kick the heat up to medium. Add some salt and pepper and the basil and cook for another five minutes or so. (If the tomatoes aren’t “petite” diced you will have to cook them longer.) Next, add the turkey and pancetta back to the pan, along with the heavy cream. Reduce heat to low, cover the pan and begin cooking the pappardelle according to directions. When the pappardelle is done, add it to sauce. Add about a cup of the pasta water to the sauce and turn off the heat. Finish by grating an entire block of parmesan on top. Or a 1/2 cup. Whichever you prefer.

Let me know if you try it. Have a great weekend!

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  1. That’s sounds good and pretty easy. I’ll have to try it. I randomly found your bog awhile ago and always like your posts. They always make me laugh and brighten my day. Keep it up!

  2. I’d go for the entire block of parm grated over top. Now you’re speaking my language!

  3. Anything that can be done all stovetop = winner for moi! Thanks!!

  4. Oh, I love me some Ina and her “good garlic”, “good olive oil” etc etc.! And I LOVE your posts.

  5. Sounds great! Especially the cab. I still haven’t found any Candor. You might just have to buy me a bottle and save it for me. (haha–as if THAT was possible)

  6. We have been throwing spaghetti into our weekly dinner rotation the past several weeks. I will have to try this recipe for a switch up. Thanks!

  7. Sounds fabulous and I say long live the jarred garlic!