Make Italian Bistro Pasta Sauce From A Jar!

Описание: On this episode of "Mark Alyn's Culinary Adventures" our guest chef David Feder, RDN and Food Journalist, shows us how to make a healthy pasta sauce (with vegan and GF options) fast and easy.

DAVID FEDER’S FAST TURKEY BOLOGNESE
Before you turn to plant-based ground beef, try this old-style Bolognese recipe using a surprising substitute for ground meat. This is a vegetarian, allyl-free/gluten-free recipe without onion or garlic, but you may add garlic, substitute ground meat for the Grape Nuts, and use plain pasta, if desired. Note: As with all pasta sauces, this will taste even better the next day!

Talking points for the show:
• the use of jarred sauce and dried herbs as the key to making this a fast, 30-min. dinner that seems as if the sauce had simmered all day. (It did, just over at Rao’s kitchens.)
• the allyl-free nature of the recipe
• the use of Barilla brand g.f. pasta
• the use of Marzano tomatoes (plug Melissa’s)
• the use of allulose or tagatose, with explanations of their benefits and flavor profiles

Ingredients:
2 Tbsp. oil from anchovies packed in olive oil (may substitute plain olive oil)
⅓ cup finely diced fennel bulb
1 tsp. whole fennel seeds
1 tsp. sea salt or kosher salt
½ tsp. slightly crushed peppercorns
1 lb. ground dark-meat turkey
2 cups sliced Baby Portabella mushrooms
2 tsp. dried Italian herbs
4 cloves fresh peeled garlic, minced (optional)
1 cup chopped Marzano or grape tomatoes
½ cup red wine (Chianti)
1 cup chicken broth
1½ cups Rao’s Sensitive Marinara sauce or other favored marinara
1 level Tbsp. sugar [NB: I use pure allulose or tagatose instead]
1 Tbsp. butter
12 oz. Barilla gluten-free Spaghetti or other favored pasta
Freshly grated Reggiano-Parmigiano cheese
Chiffonade of fresh basil leaves (optional)

Directions:
1. In a 3qt. stockpot bring 2½ qt. salted water to low boil.
2. Meanwhile, in a large, deep saucepan heat anchovy oil over medium-high heat; sauté fennel, fennel seed, salt, and peppercorns 1-2 minutes, then add turkey, cooking until browned and adding mushrooms and herbs (and garlic (if using) halfway through. (May add extra olive oil during cooking, if needed.)
3. Add tomatoes; sauté 3-5 minutes, stirring occasionally and adding herbs while stirring.
4. Add wine; reduce heat. Simmer 3-5 minutes until wine is reduced by about half, stirring occasionally. Add broth. Simmer several minutes more.
5. Stir in marinara sauce and sugar (or allulose or tagatose); reduce heat to low and simmer for 15 minutes, adjusting seasonings to taste. Before serving, stir in butter thoroughly.
6. Prepare pasta according to package directions while sauce is simmering.
7. Drain pasta; toss with a little Bolognese sauce and serve topped with remaining sauce, grated Parmigiano and fresh basil, if desired.
8. Drink remainder of Chianti with pasta.