Turkey Bolognese

Name: Turkey Bolognese
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 0.75 pound ground turkey; 3 tablespoon olive oil; 0.5 yellow onion (medium, diced); 1 carrot (medium, finely diced); 1 celery (finely diced); 2 clove garlic (minced); 0.5 teaspoon dried oregano; 0.25 cup dry red wine; 14.5 ounce crushed tomatoes; 0.5 cup chicken broth; 0.25 cup milk; 0.5 pound spaghetti; 2 cup mixed greens; 1 tablespoon red wine vinegar; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 0.25 cup Parmesan cheese (grated)

A rich, slow-simmered turkey Bolognese sauce with fresh vegetables, served over spaghetti and a crisp green salad.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $5.55/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

0.75 pound ground turkey
3 tablespoon olive oil
0.5 yellow onion (medium, diced)
1 carrot (medium, finely diced)
1 celery (finely diced)
2 clove garlic (minced)
0.5 teaspoon dried oregano
0.25 cup dry red wine
14.5 ounce crushed tomatoes
0.5 cup chicken broth
0.25 cup milk
0.5 pound spaghetti
2 cup mixed greens
1 tablespoon red wine vinegar
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
0.25 cup Parmesan cheese (grated)

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the turkey aside.
Add the diced yellow onion, carrot, and celery to the same pot. Cook over medium heat for 8-10 minutes, until vegetables are softened.
Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
Pour in the dry red wine (if using) and deglaze the bottom of the pot, scraping up any browned bits. Let it simmer until almost completely reduced, about 3 minutes.
Return the cooked ground turkey to the pot. Stir in the crushed tomatoes, chicken broth, and milk. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For a richer flavor, simmer for up to 1 hour.
While the Bolognese simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well.
Prepare the side salad: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss the mixed greens with the dressing just before serving.
Season the Bolognese sauce with the remaining 1/2 teaspoon kosher salt and 10/27 teaspoon black pepper to taste. Serve the Bolognese over the cooked spaghetti, alongside the green salad. Garnish with grated Parmesan cheese, if using.

Notes

The sauce can be made ahead of time and reheated; flavors often improve the next day. If you don't use wine, increase chicken broth to 0.75 cup.

Nutrition (per serving)

Calories: 780
Protein: 58 g
Carbohydrates: 75.2 g
Fat: 30.1 g
Fiber: 9.2 g
Sodium: 1450 mg
Saturated Fat: 9.5 g
Sugar: 12.5 g
Cholesterol: 130 mg