Description
A rich, halal-compliant Bolognese made with ground beef and turkey, caramelized onions, and slow-simmered tomato sauce. Mushrooms and balsamic vinegar add depth, while carrots and bell peppers provide natural sweetness.
Ingredients
Penne pasta 400g
Ground beef 250g
Ground turkey 200g
Onions 2 large, diced
Garlic 4 cloves, minced
Carrots 2 medium, diced
Bell peppers 1 red, diced
Olive oil 2 tablespoons
Balsamic vinegar 1/4 cup
Diced tomatoes 2 cans (400g total)
Carrot puree 1/2 cup
Oregano 1 teaspoon
Salt to taste
Fresh basil for garnish
Instructions
Boil salted water for pasta according to package instructions
Dice onions, carrots, and bell peppers evenly
Heat olive oil in cast iron pot until shimmering
Cook onions 10 minutes until golden, then add garlic and sauté 2 minutes
Add carrots and bell peppers, cook 5-7 minutes until softened
Add ground turkey and beef to fat, breaking up with a spoon
Cook 10 minutes on medium, stirring frequently
Add balsamic vinegar and reduce 3-5 minutes
Add diced tomatoes, carrot puree, oregano, and salt
Simmer uncovered 1 hour 30 minutes over low heat
Add chopped basil just before serving
Notes
Use cast iron for moisture retention during long simmer
Add fresh basil after cooling to preserve flavor
Deglaze with vegetable stock if residue sticks to pot
Cook pasta separately to avoid overcooking
Avoid skipping carrot puree to maintain natural sweetness
- Prep Time: 20
- Cook Time: 100
- Method: Stovetop
- Cuisine: Italian