Baked Orecchiette with Easy Turkey Bolognese

by Clinton Kelly 12:14 PM, February 3, 2017

Aired June 7, 2017

Serves 6

1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 pound ground turkey (light and dark meat)
1 onion, grated
1 carrot, grated
1 celery stalk, grated
6 garlic cloves, sliced thinly
3 cups marinara sauce
12 fresh basil leaves, chopped
1 pound orecchiette
1 cup grated mozzarella
1 cup grated Parmesan


Preheat oven to 375°F.
Heat a Dutch oven over medium-high heat. Heat oil then add turkey and brown. (Sometimes this is best done in two batches so turkey gets deep brown in color.) Season with salt and pepper. Remove browned turkey from pot with a slotted spoon and set aside on a plate.
Sauté onion, carrot and celery in the same pot, adding a sprinkling of salt, for about 5 minutes, or until the onions are translucent. (Add a bit more olive oil if necessary.) Add the garlic and sauté 1 more minute.
Return the turkey and any juices to the pot. Add marinara sauce and basil and bring to a simmer. (Sauce can be made three days in advance if necessary.)
Bring a large pot of water to a boil for the pasta. Once boiling, salt the water then cook the pasta just shy of al dente. Drain pasta then mix it with the sauce and the mozzarella. Turn pasta into a casserole dish then top with the parm. Transfer dish to oven and bake until brown and bubbly.


Fabio Viviani’s Lasagna Bolognese

Curtis Stone’s 8-Minute Bolognese

Roasted Tomato Bolognese and Bucatini

Around the Web