Turkey Bolognese Jennifer writes, “I love traditional Bolognese, but for a little variety, I like to use ground turkey.” 1 TB. olive oil 1 large onion, finely diced 6 cloves garlic, crushed 1 large carrot, peeled and finely grated 2 celery ribs, finely diced 1 Cup red wine 1 lb. baby portabella mushrooms, cleaned and quartered 2 14-oz. cans diced tomatoes or 2 lbs. fresh tomatoes diced and seeded 2 lbs. ground turkey 3 TB. Worcestershire sauce 1 1/2 TB. CHICAGO STEAK SEASONING 1 1/2 tsp. GARLIC SALT (or 1 tsp. 1/2 GRANULATED GARLIC or PENZEYS ROASTED GARLIC)

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