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Culinary academy

Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .

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Turkey Bolognaise Sauce with White Wine and Apple Syrup

Preparation : 20 minutes | Baking time : 2 hours | Makes approx. 12 cups (or 5 X 1L Mason jars)
Turkey Bolognaise Sauce with White Wine and Apple Syrup

Ingredients

45 ml (3 tbsp.)extra virgin olive oil
2 kg (4 lbs)ground turkey
3very large red or Spanish onions, cut into small cubes
16 clovesgarlic, finely minced
4 cansItalian tomatoes, 798 ml
500 ml (2 cups)white wine
80 ml (1/3 cup)Cataphard Orchards & Son inc. Apple syrup
6 - 8 leavesbay leaf
15 ml (1 tbsp.)dried oregano
15 ml (1 tbsp.)herbes de Provence
20 leavesfresh basil
15 ml (1 tbsp.)crushed chilli peppers
To tastefreshly ground salt and pepper

Method

1. Season turkey with salt and pepper. Mix well. 
2. In a large pot, heat oil. Brown turkey until redness disappears and all large pieces of meat have been separated. Remove from heat. Set aside. 
3. Sauté onions and garlic in the cooking juices until slightly golden. Return meat to pot. Douse with wine and add tomatoes (crush them well with your hands). Mix. 
4. Add remaining ingredients. Stir well and let simmer gently for approximately 2 hours. 
5. Adjust seasoning as required. 
6. Serve on durum pasta…delectable! 

Note

• Apple syrup balances the acidity of the recipe while adding a subtly sweet and creamy taste to the sauce. It’s a perfect combination! 
• Excellent as a pizza sauce, in a hot sandwich or to accompany grilled meats. 
• Freezes well. Practical for a quick supper – always have some on hand!