Bolognese Garlic Bread Sandwiches

I watched Rachel Ray make these on her show and loved the idea. I changed up the recipe a bit and added mushrooms to make the dish healthier. I also jazzed up the ricotta cheese. These sandwiches were absolutely delicious. My daughter gave them two thumbs up!

• 1 tablespoon extra virgin olive oil
• ¼ cup chopped pancetta
• 1 pound ground turkey
• 5 ounces Cremini mushrooms, grated
• 2 medium shallots, chopped
• 3 garlic cloves, chopped
• 1 small bunch, thyme
• 1 tablespoon tomato paste
• 1 cup tomato sauce, preferably home made
• 2 cups milk
• Salt

Heat the olive oil in a saucepan. Add the pancetta and sauté for a minute or two. Add the ground turkey and separate the meat with the back of a wooden spoon. Saute on high heat for 3 to 4 minutes. Add the mushrooms, shallots, garlic and thyme. Saute on high heat for another 3 to 4 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce, milk and salt. Bring to a boil and lower to a simmer with the lid on. Cook for 20 to 30 minutes or till the meat is cooked through. Take the lid off and check for seasonings. Keep aside.

Ricotta Topping

• 1 cup full fat ricotta cheese
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, grated
• ¼ cup fresh parsley, chopped
• 1 teaspoon salt

Place the olive oil, garlic and parsley in a small frying pan. Heat over low heat for 3 to 4 minutes- just enough time to cook the garlic without browning. Add salt and let cool. Add to the ricotta, mix well and keep aside.

• 4 ciabatta rolls
• 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt

Add the garlic, oil and salt to a small frying pan. Cook on a very low heat for 5 to 10 minutes, making sure the garlic doesn’t get brown. Take off the heat and drizzle the garlic mixture all over the four rolls. Toast in the oven until fragrant and golden brown. Take out and assemble the sandwiches. Place about half a cup of the ground meat. Top with ricotta mixture and serve.