Happy Black Friday!!! Big day for all us shoppers. I’m headed out with my mom today, skipping the usual stops of J Crew, Madewell (my all time favorite store in the world), Nordstroms, Bloomingdales and heading straight to the cute little wedding dress boutiques to do some serious wedding dress shopping. Don’t bother asking why I picked today of all days, the day after I stuffed myself silly, to go try on wedding dresses. Clearly I wasn’t thinking clearly. But whatever. It will be fun
And for all of you who are doing some serious internet shopping from home, and get to avoid all of the crazy lines and insane parking lots, well check this out! My mom and I are so Thankful for all your support of her new ceramic line that we’re offering 20% off of everything at Fifty One and a Half! And here’s the best part – we just added about 20 new pieces of one of a kind ceramics!
So check it out, and your discount will be applied at checkout. And get some of that holiday shopping done
So now let’s talk food. Hopefully by now you’ve convinced someone to help you clean up the kitchen. The house is semi back to normal. And you’ve got a a whole lotta turkey left in your fridge. Not to fear, this Turkey Bolognese will solve all your problems.
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 pound shredded cooked turkey
- 3 cups tomato basil marinara sauce
- 1/4 cup chopped fresh basil leaves
- Salt and freshly ground black pepper
- 1 lb linguini
- Parmesan Cheese
- Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper.
- Meanwhile, cook the pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan and a glass of wine if you'd like. Because let's be honest, you deserve it!
adapted from Giada De Laurentiis