Bridget’s Weekly Running Recipe- Week 13

Turkey Bolognese

You will need:
1 # ground turkey
1 cup onion, diced
½ cup celery, diced
½ cup carrots, diced
3 T tomato paste
¼ cup red wine
2 cups chicken stock
1cup milk
1 small bay leaf
½ cup basil leaves, torn
olive oil
salt & pepper

In a food processor combine the onion, celery and carrots, pulse for a few minutes or until relatively small. In a small pot sauté the vegetables with a splash of olive oil until tender and slightly caramelized. Add the ground turkey and cook for 5 minutes or until the meat is cooked through. Add the tomato paste and cook for 2 minutes then deglaze with the wine and cook until dry. Add the chicken stock and bay leaf and simmer for about 15 minutes or until half of the liquid is gone. Stir in the milk and simmer until it starts to look saucy and the flavors come together, add the basil leaves and finish with salt and pepper.

This sauce is great to have around. It keeps well and I have used it for pasta, layered it in lasagna and even made Sloppy Joes!

Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit

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