Spaghetti with Turkey Bolognese paired with Norton | Effingham Manor Winery
Wine is often served with pasta to complement the meal. “Wine makes a symphony of a good meal!” - Fernade Garvin
We all are very familiar with spaghetti served with a tomato-based meat sauce. A classic recipe deserves a classic wine - and Effingham Winery has the perfect treat for this delicious meal.
The neat thing about Bolognese is the meat can be beef, veal, chicken, sausage, or a combination of all the above. There are even vegan meat sauce recipes using cauliflower, walnut, mushrooms, carrots, and number of other veggies. However you decide to make it, one things is true, you must serve with an amazing wine pairing. Norton from Effingham Manor Winery is a unique wine. This grape was engineered by Dr. Daniel Norton of Richmond, Virginia in the 1830s. Flavors include tart cherry and plum with a hint of subtle spices. Aged in 100% American Oak. This recipe is easy to make and will definitely be a hit with your classic and adventurous wine lover. Bon Appetit!
Yield: 6 servings
Prep time: 20 minutes
Total time: 20 minutes
Ingredients
Spaghetti | 1lb. spaghetti pasta
Olive Oil | 1 tbsp. EVOO extra-virgin olive oil. I used a drizzle of Trader Joe’s Extra Virgin Olive oil.
Salt and fresh cracked pepper | I used my Himalayan Salt – Coarse Grinder and my whole peppercorn grinder.
Onion | 1 large onion, chopped
Garlic | 3 cloves garlic, minced
Ground Turkey | I 1 lb. ground turkey
1 jar of prepared spaghetti sauce | You can make homemade marinara sauce. I used what I had in pantry
Dry Red wine | I used a 1/2 cup Norton Effiingham Manor Winery
Parsley | 1/4 cup freshly chopped parley, save some for garnish
Oregano | 2 tsp. dried oregano
Freshly grated Parmesan | For serving (this is optional)
Yield: 4 servings
Ingredients
Chickpeas | 1 15oz can of chickpeas drained and rinsed
Sweet potato | 1 sweet potato, medium sized, cooked
Garlic | 1 clove garlic, minced
Chili powder| 1 teaspoon chili powder
Salt| ½ teaspoon salt
BBQ sauce| ¼ cup BBQ sauce bottled or homemade
Cornmeal| ¼ cup cornmeal
Scallions| ¼ cup scallions, chopped
Directions
1. In a large pot of salted boiling water, cook spaghetti pasta until al dente. Drain water and return pasta to the pot.
2. Next, make bolognese: In a large pot over medium heat, heat oil. Add onion and garlic cook until tender 5-7 minutes. Add ground turkey and cook until no longer pink. Season with salt and pepper.
3. Add jar spaghetti sauce, wine, parsley, and dried oregano.
4. Let simmer until thickened, 10 to 15 minutes.
5. Toss with cooked spaghetti or plate pasta first then add bolognese.
6. Garnish with Parmesan (optional) and parsley
The Norton grape was engineered by Dr. Daniel Norton of Richmond, Virginia in the 1830s, this particular Norton was aged in 100% American oak with notes of tart cherry and plum with a hint of subtle spices.
Silver Medal: East Meets West Wine Competition
Pairings: Sausage Rolls, Stuffed Meatloaf, BBQ Ribs, Veal Parmesan, Chicken Marsala, Roast Beef Sandwich, Beef Wellington, Deer Jerky, Spicy Jam w/ Cream Cheese, or Dark Chocolate Cherry Brownies
Body: Medium/Bold
Acidity: Medium
Sweetness: Dry
Tannin: Medium/High
Region: Prince William County
Virginia, USA
MSRP: $26.00