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Turkey Bolognese

Turkey Bolognese

Turkey Bolognese is a lighter twist on the classic Italian sauce, simmered slowly with ground turkey, vegetables, tomatoes and red wine.

Calories
229
Carbohydrates
43g
Protein
26g
Potassium
334mg
Fiber
7g
Sugar
1g

Ingredients

  • 3 pounds ground turkey
  • 1/3 cup olive oil
  • 3 medium onions, chopped
  • 3 large carrots, chopped
  • 6 celery ribs, chopped
  • 1 can (12 ounces) tomato paste
  • 9 garlic cloves, sliced
  • 3 tablespoons dried parsley flakes
  • 5 teaspoons kosher salt
  • 3 teaspoons dried basil
  • 3 teaspoons dried marjoram
  • 1-1/2 teaspoons coarsely ground pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups dry red wine
  • 3 cans (28 ounces each) diced tomatoes, undrained
  • 1-1/2 cups chicken broth
  • 6 bay leaves
  • 3 cups 2% milk
  • 3/4 cup grated Parmesan cheese
  • Hot cooked linguine or spaghetti

Direction

  1. In a stockpot, cook turkey over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove with a slotted spoon; set aside.
  2. In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and cooked turkey.
  3. Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes, broth and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking.
  4. Remove bay leaves. Stir in cheese; heat through. Serve with pasta and, if desired, additional cheese.

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