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Chef Kennardo Holder shares his special recipe turkey bucatini bolognese

Chef Kennardo Holder shares his special recipe turkey bucatini bolognese This recipe comes from Chef Kennardo Holder. He is a personal chef who offers weekly meal deliveries to people in the Charlotte area.
By WBTV Web Staff

CHARLOTTE, N.C. (QC Life) - This recipe comes from Chef Kennardo Holder. He is a personal chef who offers weekly meal deliveries to people in the Charlotte area. He shared a special bucatini recipe with us.

TURKEY BUCATINI BOLOGNESE

  • 4 tablespoons extra-virgin olive oil, divided
  • 5 cloves garlic, finely minced
  • 1 medium onion, finely diced
  • 2 large carrots, finely diced
  • 6 celery ribs, finely diced
  • 1 pound ground lean turkey meat
  • kosher salt
  • fresh ground black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1/4 cup tomato paste
  • 2 cups red wine
  • 2 cups chicken stock
  • 1 (28 oz) can crushed tomatoes
  • 4 oz Parmesan cheese
  • 2 teaspoons minced fresh basil, plus more for garnishing
  • 2 teaspoons minced fresh thyme leaves
  • 1 pound dry bucatini pasta
  • 2 oz herb marination

INSTRUCTIONS

  1. In a large pot, heat 2 tablespoons oil over medium heat. Add the ground turkey and cook until browned, about 3-5 minutes. Add in the marinate, garlic, onions, carrots and celery. Cook slowly until vegetables are soft, about 20 minutes.
  2. Continue to cook slowly, stirring frequently, until the meat is browned and starting to really crisp, at least 30 minutes. Season with salt and pepper. Stir in red pepper flakes, if desired.
  3. Add the tomato paste to the meat mixture and sauté for 5 minutes.
  4. Deglaze the pot with the vegetables by adding 1 cup of the red wine.
  5. Add the chicken stock, crushed tomatoes and let simmer over low heat for about 20-30 minutes, stirring occasionally. Stir the minced basil and thyme into the sauce. Let the sauce sit while you prepare the pasta.
  6. Cook the bucatini pasta according to package directions until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary.
  7. Plate each portion of bolognese coated bucatini and then finish with the grated parmesan, torn basil and a drizzle of extra-virgin olive oil.

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