Oh my goodness, get ready because we’re headfirst into a food epiphany that has totally taken my breath away! If you’re me, a die-hard fan of rich but not too rich comfort food, then you already have the magic of an incredibly fantastic bolognese. I’ve also honed my turkey bolognese over years to make it the default go-to meal for nights when I want something comforting without the calories. So, you can imagine how completely thrilled I was when I heard the incomparable Ina Garten herself call Emily Blunt’s take “perfect.” A new creative take on one of my favorite things ever caught my eye right away, and I was eager to find out what made it stand out.
What really caught my eye was not so much the celebrity seal of approval but rather Emily Blunt’s own individual cookery style. This isn’t an old-school bolognese, but a master one-dish meal that begins on the stovetop to build deep flavor and ends in the oven to cook slowly so the ingredients can combine. The genius of an idle-staff plan, where the oven is doing all the legwork and I am free to do something else, is revolutionary for someone with a frantic schedule. It makes actually cooking itself a sheer gastronomic delight.
I also couldn’t help but notice just how accessible this recipe is to cooks of any experience. From processing vegetables in the food processor to the care with which spices are brought together, it all seems crafted to deliver maximum flavor and convenience. The end result is a rich, mouth-watering dish that’s full-bodied but not overindulgent, perfect for family nights or solo dinners when you want something good but still healthy. It’s the kind of recipe that you just know is going to become a regular in your household, and I can safely say that it does everything it promises.
Grandma Jeanette’s Amazing German Red Cabbage
Equipment
- 1 Large Pot or Dutch Oven For simmering the cabbage
- 1 Cutting Board For prepping cabbage and apples
- 1 Chef’s knife For shredding cabbage and slicing apples
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Wooden Spoon For stirring
Ingredients
Main
- 5 cups shredded red cabbage
- 1 cup sliced green apples
- ¼ cup white sugar
- 2 tablespoons butter
- ⅓ cup apple cider vinegar
- 3 tablespoons water
- 2 ¼ teaspoons salt or to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cloves
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat. Dotdash Meredith Food Studios
- Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours. Dotdash Meredith Food Studios
- Enjoy! Allrecipes/France Cevallos
Notes
1. The Secret Behind Emily Blunt’s One-Pot Method
Emily Blunt’s bolognese starts with a small but important step: cooking onions in a mixture of butter and olive oil to develop a deep, rich base. The onions are cooked for a long time so that they are a gorgeous color, preparing the way for the deep flavor of the sauce. This initial addition may be a small one, but it is part of setting up the rich decadence that distinguishes this recipe from faster alternatives. The addition of butter adds richness and soothing texture, something the forthcoming lean turkey can use.
After the onions, finely chopped carrots and celery are added to the pot, Emily Blunt offers a clever tip for busy home cooks or parents managing picky eaters.
- Pulse the vegetables in a food processor to create a fine texture.
- This texture blends seamlessly into the sauce.
- Boosts nutritional value while keeping vegetables virtually undetectable.
- Maintains the creamy consistency of the bolognese.
The aromatic profile continues to develop with a brief sauté of garlic before adding ground turkey. The meat is browned to create savory depth, then deglazed with a full cup of white wine. Following Ina Garten’s advice, white wine preserves a delicate balance of flavors, while red wine would result in a heavier, beef-centric profile. Careful layering of ingredients transforms this one-pot bolognese into a rich, indulgent dish that tastes far more complex than the time invested might suggest.
Turkey Bolognese with Penne
Equipment
- 1 Large (12-inch) Skillet For browning meat and simmering sauce.
- 1 Large Stockpot For cooking pasta.
- 1 Wooden Spoon or Spatula For stirring and breaking up meat.
- 1 Colander For draining pasta and grease.
- 1 Chef’s Knife and Cutting Board For vegetable preparation.
Ingredients
Main
- 2 tablespoons olive oil
- 1 pound ground turkey
- ¾ cup chopped carrots
- ½ cup chopped onion
- ½ cup chopped celery
- 4 cloves garlic minced
- 1 tablespoon ground thyme
- 1 pinch red pepper flakes
- ¼ cup dry white wine
- 2 cups tomato sauce
- ½ cup tomato juice
- 2 tablespoons dried parsley
- 1 8 ounce package penne pasta
- ½ cup grated Parmesan cheese
- salt and ground black pepper to taste
Instructions
- Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.
Notes
2. Constructing the Sauce to Perfection
When the wine has simmered a little, the sauce is thickened with tomato paste, milk, two bay leaves, and a Parmesan rind. All of these are mixed and simmered slowly, the flavors to blend and intensify. Salted and peppered, the pot is covered and put in a 300° oven for 45 minutes, a perfectly unattended way of cooking that lets you do other things while the magic works. The slow, low heat breaks down the turkey and steeps the sauce with a rich, almost caramelly flavor.
When the oven timer signals completion of this step, the pasta is cooked separately and combined with the sauce, along with some reserved pasta water to enhance texture.
- Use reserved pasta water to add body and silkiness to the sauce.
- Finish with plenty of grated Parmesan.
- Add a pat of butter for a rich, creamy coating that clings to each pasta strand.
- This technique delivers a uniform, luxurious texture difficult to achieve with conventional stovetop methods.
This recipe is especially versatile. The long-cooked sauce allows easy customization:
- Add more tomato puree or broth for a saucier consistency.
- Include a splash of balsamic vinegar for brightness.
- Adjust herbs like oregano or basil to deepen the flavor.
- Any adjustments integrate smoothly, demonstrating the recipe’s flexibility and comforting appeal.
Turkey and Yam Spicy Tacos
Equipment
- 1 Large Skillet For browning turkey and combining filling
- 1 Microwave-Safe Bowl For cooking yams
- 1 Chef’s knife For dicing and mincing ingredients
- 1 Cutting Board For safe preparation
- 1 Spatula or wooden spoon For stirring and crumbling
Ingredients
Main
- 1 yam peeled and diced
- 1 tablespoon olive oil
- ¾ pound ground turkey
- ½ cup chopped sweet onion
- 1 clove garlic minced
- 4 jalapeno peppers seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt
- ½ cup tomatillo salsa
- ½ cup chopped fresh cilantro
- 16 warm flour tortillas
Instructions
- Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
- Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.
Notes
3. Personal Touches and Family-Friendly Twists
Although the original recipe is perfection itself, I did make a couple of small adjustments to accommodate my family. My kids like their chili saucier and more liquid, so I added some leftover tomato puree to it and seasoned it with another pinch of salt and pepper. A splash of balsamic vinegar added a crisp, snappy flavor that rounded out the dish. The result? Family-tested bolognese that vanished rapidly from the dinner plate, with piteous second requests the following day a clear indicator of gastronomic success.
Blunt’s approach encourages personal experimentation while keeping the dish family-friendly.
- Adding personal touches:
- Mix in dried herbs or spices during oven cooking to enhance flavor depth.
- Minor changes, like adjusting seasoning or swapping meat varieties, enrich the dish without compromising its integrity.
- Highlights that the recipe is versatile a classic that welcomes improvisation.
- Family-friendly approach:
- Oven cooking allows multitasking (warming sides, checking homework, reading emails) while the sauce simmers unattended.
- Maintains quality without constant attention.
This combination of adaptability, dependability, and indulgence makes the bolognese suitable for weeknight dinners, parties, or meal prep, showcasing it as a reliable and enjoyable recipe for any occasion.
Make-Ahead Turkey Gravy
Equipment
- 1 Large Roasting Pan
- 1 5-quart stockpot
- 1 Large strainer
- 1 3-quart saucepan
- 1 Whisk
Ingredients
Main
- 6 large turkey wings
- 2 medium onions peeled and quartered
- 1 cup water
- 8 cups chicken broth divided
- ¾ cup chopped carrots
- ½ teaspoon dried thyme
- ¾ cup all-purpose flour
- 2 tablespoons butter
- ¼ teaspoon ground black pepper
Instructions
- Gather all ingredients. Allrecipes/Oana Ennis
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top. Allrecipes/Oana Ennis
- Roast in the preheated oven until wings are browned, about 1 hour 15 minutes. Allrecipes/Oana Ennis
- Transfer wings and onions to a 5-quart stockpot. Allrecipes/Oana Ennis
- Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan. Allrecipes/Oana Ennis
- Pour water and pan scrapings into the stockpot. Allrecipes/Oana Ennis
- Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil. Allrecipes/Oana Ennis
- Reduce heat to medium-low and simmer, uncovered, for 1 ½ hours.
- Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use. Allrecipes/Oana Ennis
- Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables. Allrecipes/Oana Ennis
- Skim and discard fat from the turkey broth, then bring to a gentle boil. Allrecipes/Oana Ennis
- Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth. Allrecipes/Oana Ennis
- Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper. Allrecipes/Oana Ennis
- Serve immediately or pour into containers, cool, and refrigerate or freeze. Oana Ennis/Allrecipes
Notes
4. More One-Pot Wonders
Inspired by Emily Blunt’s bolognese, I found another winner one-pot: creamy garlic butter beef pasta. Flavour and comfort in a dish with the minimum cleanup, perfect for busy weeknights. Ground beef is the rich base, browned to golden for developing deep flavour. Butter, garlic, and Italian seasoning are added in for flavour and aroma, and the pasta simmers in the flavoured liquid, soaking up all the rich goodness.
This one-pot pasta recipe streamlines cooking without sacrificing flavor. From browning the beef to finishing with fresh, grated Parmesan, everything is done in a single pot, reducing cleanup and allowing more time to enjoy the meal. The resulting sauce is thick, creamy, and textured, thanks to the perfect balance of fats, broth, and pasta starch, making restaurant-quality results achievable even for novice cooks.
- Streamlined cooking: Entire process from browning to finishing is done in one pot
- Flavor profile: Thick, creamy sauce with rich texture
- Ease of use: Minimal cleanup, simple steps for novice cooks
- Versatility: Easy substitutions such as turkey for beef or gluten-free pasta
- Customization: Add spinach, peas, or spices for nutrition, color, or heat
- Convenience meets sophistication: One-pot meals combine simplicity with high-quality results
The recipe’s versatility allows cooks to adapt ingredients to dietary needs or personal preferences without compromising flavor. One-pot meals like this demonstrate that convenience and sophistication can coexist, making it possible to enjoy a refined, delicious dish with minimal effort.
5. Tips, Variations, and Best Pairings
One kick in every one-pot dish is achieved through some sophisticated maneuvers that yield tremendous impact. Browning herbs in butter before the addition of liquid concentrates their aromatic oils, but water retained from pasta gives creaminess to the sauce if it dries out too fast. Browning meat with little stirring produces flavorful browned bits that benefit the entire dish. Adding cheese last of heat avoids clumping, resulting in decadent, silky sauce. Finally, tasting at the point of serving enables last-minute seasoning tweaks to guarantee an wonderfully balanced dish every time.
Reheating and storing one-pot dishes is both easy and convenient. Leftovers can last up to three days in the fridge or two months in the freezer. Gentle reheating with a bit of added liquid preserves texture and prevents dryness, making these dishes ideal for batch cooking or meal prep, providing savory, effortless meals for a busy lifestyle.
- Storage: Up to three days in the fridge, two months in the freezer
- Reheating tip: Add liquid to retain texture and avoid dryness
- Meal prep advantage: Perfect for batch cooking and busy schedules
- Complementary pairings: Light salads, roasted vegetables, toasted bread
- Flavor contrast: Balances rich, creamy pasta with texture and freshness
- Drink pairing: Medium-bodied red wine
- Extra touches: Quickly blistered cherry tomatoes for brightness
- Overall effect: Turns a simple meal into an elegant, satisfying experience
Thoughtful pairings and preparation elevate one-pot meals from everyday fare to something special. From crisp salads to roasted vegetables and well-chosen wines, these elements combine to create a balanced, flavorful experience suitable for family dinners or casual entertaining.
