Turkey Bolognese
User Reviews
5
Turkey Bolognese
Description
Turkey Bolognese blends lean ground turkey with a soffritto of carrot, celery, and onion, all gently sautéed in olive oil. Garlic and Italian seasoning enrich the sauce, while a hint of cinnamon or nutmeg adds a nuanced depth. Tomatoes and vegetable broth provide the base, cooked down until the sauce thickens and concentrates its flavors. The long simmer mellows the ingredients and integrates them fully.
This sauce is traditionally paired with tagliatelle, fettuccine, or bucatini pasta, with finishing touches like grated Parmesan and fresh rosemary or thyme enhancing the dish. The textures contrast between tender vegetables and meaty sauce deliver satisfying mouthfeel for a comforting meal.
The recipe includes tips to adjust seasoning after cooking and to add some reserved pasta water to loosen the sauce if desired. Cooking the pasta to package directions ensures the ideal al dente texture to accompany the rich sauce.
Ingredients
- 2 tablespoons olive oil
- 2 medium carrot peeled and finely chopped (1 cup
- 1-2 talks celery finely chopped (½ cup)
- 1 medium yellow onion finely chopped
- 4 large garlic minced, clove
- 1 lb ground turkey I used 93% lean
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 Tablespoon Italian seasoning
- Pinch cinnamon or nutmeg
- 1 cup vegetable broth low sodium
- 1 ounce can San Marzano tomato or plum tomato, whole peeled
- 3 Tablespoons tomato paste
- 1 lb tagliatelle fettuccine or bucatini (whole wheat if desired)
- rosemary thyme and/or oregano, for serving
- Parmesan Cheese for serving, freshly grated
Instructions
- Heat oil over medium heat in large saucepan or dutch oven.
- Saute carrots, celery, onion until veggies start to soften, about 5 minutes. Then add garlic and saute an additional minute.
- Add ground turkey and cook for 5-7 min until no pink remains, breaking it up with a wooden spoon as it cooks.
- Stir in salt, pepper, italian seasoning and cinnamon
- Add tomatoes, broth and tomato paste and stir to combine, breaking up tomatoes with a wooden spoon.
- Bring the sauce to a boil, then lower the heat and let simmer for 20-30 minutes, until it starts to thicken, stirring occasionally.
- While the sauce is simmering, cook pasta according to package directions. Before draining, reserve some of the pasta water to save for later.
- Taste the sauce and add additional salt, black pepper, or additional seasoning as desired. If you want more of a liquidy sauce you can now add some of the reserved pasta water to the sauce, if desired.
- One pasta is done cooking, portion onto a plate and top with the turkey bolognese. Sprinkle fresh parmesan and fresh herbs on top, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 505kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 711mg | 30% |
| Potassium | 86mg | 2% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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