Giada, you would be so proud. I just made a divine turkey bolognese. I’ll be honest, I’ve never made turkey bolognese, so I did a lot of Googling (and went first to Giada, duh). Luckily, it was one of those fly-by-the-seat-of-my-pants days… everything I added to the skillet seemed so….. right. One of the reasons I love blogging is because I will get to share my amateur experiences with you all – and I promise, there will be some not-so-pretty ones. But hey, I’m 26 years old, I’ve never had a cooking lesson (not a one!) and I just love love love food (except eggplant, ack!) …. and I always aspire to be fitter, hence the healthiness I bring to my recipes. Every Italian woman wants to be a teeeeeeeny bit thinner…. except for Giada, she’s just blessed with that goddess-like Roman blood.
Tasting Tuesday is for me to test one of the recipes for my cookbook. So thanks for being my guinea pig. The key to this recipe today is briefly pureeing the carrots and celery before cooking them. This was a last-minute decision and really added to the texture of the bolognese and enriched the sauce.
Inspiralized 