The last time I was in France I had a delicious dinner of baked polenta topped with a divine bolognese sauce at a local cafe .This Hungry Girl recipe, while not "traditionally made" still creates a sauce that's very similar in flavor in a way that's healthy and easy. It simmers in a crock pot for hours to create a complex flavor, not to mention fill your house with an unbelievable aroma as it cooks.. I poured the sauce over polenta but you could use it on pretty much anything.
All The Rage Bolognese
Makes 2 Servings
1 (14.5 oz) can crushed tomatoes
1 tbsp. double concentrated tomato paste
1 garlic clove, minced
1/2 tsp. balsamic vinegar
1/4 tsp. Worcestershire sauce
1/4 tsp. dried oregano
1/4 tsp dried basil
dash crushed red pepper
1/2 cup diced tomatoes, lightly drained
1/2 small carrot, finely chopped
1/4 medium onion, finely chopped
1/2 bell pepper (any color), finely chopped
4 oz. lean ground turkey
1. In a large bowl, combine crushed tomatoes, tomato paste, garlic, balsamic, Worcestershire sauce, oregano, basil, crushed red pepper, and diced tomatoes. Stir until thoroughly mixed and set aside.
2. Place turkey in the bottom of the crock pot and sprinkle with salt. Mix well with hands to break up meat and distribute salt. Add tomato mixture to crock pot and stir gently.
3. Cover and cook on high for 3-4 hours or on low for 7-8 hours. Once cooked, stir thoroughly and serve.
Nutrition Information--approximately 150 calories per serving