Last night, I made dinner on the road. I really enjoy cooking for people and I feel like home cooked meals are relaxing and restorative, so I was happy that I had the opportunity to contribute. I had a little time in the afternoon so I made a summery linguine bolognese, using as many fresh organic vegetables as possible, plus the watermelon feta arugula salad that I've been making a lot recently. We paired it with a bottle of 2006 Lincourt Sauvignon Blanc from Santa Ynez; one of our favorite go-to summery wines.
I combined several recipes for the bolognese:
- Saute over medium heat in a couple of TBs of olive oil for 5-10 minutes finely diced vegetables: 5 cloves of garlic, 1 medium sweet onion, 3 stalks of medium-sized celery, 3 medium-sized carrots, 2 bay leaves, torn, seasoned with a little salt and pepper
- Add 2 diced zucchini and 8 oz of sliced mushrooms and cook until the mushrooms are cooked down. I added a splash of cabernet sauvignon to flavor the mushrooms and seasoned with a little salt and pepper
- Add in 1.3 lbs of ground turkey and cook until fully cooked. Season with a little salt and pepper. Add a can of tomato paste for some concentrated tomato flavor and mix through, add 1 cup of milk and simmer for another 10 minutes
- Add 1 cup of low sodium chicken stock, 1 cup of red wine, and 1 28 oz can of crushed tomatoes, and bring to a simmer
- Simmer for 2 hours+, mostly covered, stirring occasionally and seasoning with salt and pepper to taste
- Sprinkle with fresh chopped basil, grated parmigiano reggiano, and serve over linguine
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