Turkey Mince Bolognese - My Gorgeous Recipes (2024)

FAQs

What can I add to my Bolognese sauce to make it taste better? ›

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

I added some Worcestershire Sauce, Mushroom Ketchup and a stock cube to mine - to add greater depth of flavour and cut through some of the bitterness in the recipe. Lovely thick sauce though and a hit with all the family!

Along with garlic, toss some other vegetables, such as diced onions, chopped peppers and chopped carrots into your skillet. While these ingredients will go nicely with most sauces, you can get more creative with your veggies and add a handful of spinach, strips of kale, chopped zucchini or cubed eggplant.

And as an added bonus, both the plums and the vinegar have some great benefits for digestion, energy, and as an antibacterial boost. Umeboshi vinegar is a deep reddish purple. Perfect for adding both the depth of flavour and colour into our bolognese sauce!

If you are missing an umami note, it's possible you are missing a very common ingredient in bolognese - chicken livers. These give a meaty, almost sweet flavour. Soak them in water for a few minutes, then finely chop or pulse in a food processor. I use minced (ground) pork, beef and chicken livers.

Sneak More Veggies In

Bolognese is a great disguise for whatever you have on hand – think grated fresh beetroot (yes!), finely chopped mushrooms, eggplant, leek, finely diced capsicum, grated pumpkin or sweet potato. Even finely chopped spinach can be added.

Your spaghetti sauce may taste bland due to insufficient seasoning. Try adding more salt, herbs (like basil, oregano, or thyme), and other flavor enhancers like garlic, onion, or red pepper flakes.

Why add milk or cream to Bolognese sauce? ›

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

The USDA recommends cooking (or freezing) raw, ground turkey within one or two days after purchasing or the “sell by” date printed on the package. So if your best-laid plans for Tuesday night turkey burgers were forgotten until Saturday, it's unfortunately time to say goodbye.

Ground beef and turkey are both nutritious meats that provide protein, fat, and a variety of vitamins and minerals. Turkey is generally lower in saturated fat than beef. As such, it may be a better choice for heart health. Fat-free turkey is also the lowest calorie option if you're interested in weight loss.

All you have to do, is add 1 tablespoon of Kitchen Bouquet Browning & Seasoning Sauce per 1 pound of ground turkey. Then incorporate the Kitchen Bouquet into the meat. Now, this is to give the turkey the flavor of beef.

Pungent fresh herbs like thyme, rosemary, sage, tarragon, and marjoram can liven up tomato sauce with their bold, distinctive flavors. Add 1 to 2 sprigs of one or more of them to your favorite sauce, cover, and simmer at least 5 minutes to allow them to infuse in the sauce. Remove the sprigs before serving.

The Fix Is Simple—Add Water Back.

A generous splash of water is all it takes. Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

Did you know that classic bolognese should always be made with milk.