The 14 pound turkey I roasted to try out the new turkey rack was a bit too much for the two of us. I had to find some recipes that freeze well or we’d never have been able to eat it all. This sauce freezes well so I squirreled it a way for a future meal.
Sun Oven Turkey Bolognese Sauce
1 tablespoon olive oil
2 tablespoons butter
1 onion, finely chopped*
1 carrot, peeled and finely chopped*
1 stalk celery, finely chopped*
1 clove garlic, minced
2 cups cooked dark turkey meat, chopped
1/2 cup dry red wine
1 carton (26 ounces) strained tomatoes
Salt and pepper to taste
5 fresh basil leaves
Set Sun Oven out to preheat.
Heat the oil and butter in a Dutch oven over medium high heat until the foam begins to subside.
Add the onion, carrot, celery, and garlic. Cook, stirring occasionally until the vegetables are softened, about 5 minutes.
Add the turkey and stir. Turn up the heat and add the wine, stirring until most of it has evaporated. Stir in the strained tomatoes. Season with salt and pepper.
Cover the pot with a dark tea towel and the lid set slightly ajar.
Transfer to the Sun Oven and cook until the flavors are blended, about 2 hours. Stir in the basil just before serving.
*A food processor makes chopping the vegetables much easier