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Healthy Turkey and Mushroom Bolognese

Healthy Turkey and Mushroom Bolognese is the perfect way to get your winter comfort fix while cutting out fat and calories for healthier eating. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6 people
Calories: 477 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 tbsp olive oil
  • 1 cup finely chopped onion (1 medium onion)
  • 1 cup finely chopped celery (3 celery stalks)
  • 1 cup finely chopped carrot (2 large carrots)
  • 3 large garlic cloves, minced
  • 10 oz cremini mushrooms, finely chopped
  • 2 1/2 tsp kosher salt, divided
  • 1 lb ground turkey breast
  • 3 tbsp tomato paste
  • 1 cup dry red wine
  • 28 oz canned, crushed tomatoes
  • 2 parmesan cheese rinds
  • 1/2 tsp ground cinnamon
  • 2 tsp sugar
  • 1/2 cup water
  • 1/2 cup low-fat milk
  • 1 lb whole-wheat fettuccine

Instructions

    Cup of Yum
  1. Heat a large pot to a medium heat. Add olive oil. Once oil is hot, add onion, celery, carrots, and 1 teaspoon salt, stir and saute veggies until slightly softened, about 2-3 minutes.  Add garlic, continue to cook another minute. 
  2. Add mushrooms, ground turkey breast and another teaspoon of salt. Use a wooden spoon to break up the turkey breast while it cooks. You want the meat to be chopped as fine as the vegetables. Continue to cook and use the wooden spoon to break up the meat until it's cooked all the way through, about 7-8 minutes. 
  3. Stir in tomato paste, cook 1 minute. Add in red wine and bring to a boil. Reduce to a simmer until almost evaporated. Add in remaining salt, crushed tomatoes, parmesan rinds, cinnamon, sugar and water. Bring to a boil, reduce to a simmer and cover with a lid. Simmer for 35 minutes, stirring occasionally. 
  4. Once the sauce has simmered for 35 minutes, season to taste with salt and then add milk. Continue to simmer for another 15 minutes. Remove rinds and then season to taste with salt and pepper. Reduce the heat to low. 
  5. While the sauce finishes cooking, bring a large pot of water to a rolling boil. Season liberally with salt. Add fettuccine and cook until just under aldente, about 8-10 minutes. 
  6. Use tongs to transfer pasta to the sauce. Toss in sauce until some of it has absorbed into the pasta and the pasta is aldente. Serve with grated parmesan cheese. 

Nutrition Information

Serving 1serving Calories 477kcal (24%) Carbohydrates 74g (25%) Protein 33g (66%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 43mg (14%) Sodium 1308mg (55%) Potassium 1108mg (32%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 3974IU (79%) Vitamin C 18mg (20%) Calcium 132mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 477

% Daily Value*

Serving 1serving
Calories 477kcal 24%
Carbohydrates 74g 25%
Protein 33g 66%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 43mg 14%
Sodium 1308mg 55%
Potassium 1108mg 24%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 3974IU 79%
Vitamin C 18mg 20%
Calcium 132mg 13%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.