Turkey Bolognese With Penne Recipes

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TURKEY BOLOGNESE



Turkey Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan

Steps:

  • Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
  • Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

TURKEY BOLOGNESE WITH PENNE



Turkey Bolognese with Penne image

This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.

Provided by TCmofo

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground turkey
¾ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 tablespoon ground thyme
1 pinch red pepper flakes
¼ cup dry white wine
2 cups tomato sauce
½ cup tomato juice
2 tablespoons dried parsley
1 (8 ounce) package penne pasta
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g

GROUND TURKEY BOLOGNESE



Ground Turkey Bolognese image

I stole this recipe from my wife and now I'm sharing it with you! This is by no means a traditional pasta Bolognese, which usually contains beef, but even that is a secret to some members of my family. Now it can be your secret too!

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped
3 carrots, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
2 pounds ground turkey
1/2 cup tomato paste
1 cup dry white wine
2 cups chicken broth
Kosher salt and ground black pepper
1 cup whole milk (do not use skim milk)
1 pound pasta of choice
1/4 cup fresh basil leaves or parsley leaves, chopped
Grated Parmesan, for serving

Steps:

  • Heat the oil and butter in a large heavy-bottom saucepan over medium heat until the butter melts. Add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, 8 to 10 minutes. Add the garlic and oregano and cook, stirring frequently, for 1 minute.
  • Add the turkey and cook, breaking up clumps of the meat, until it is no longer pink, about 10 minutes. Add the tomato paste and cook 5 minutes longer, stirring frequently.
  • Pour in the wine and scrape the bottom of the pan to remove any browned bits. Simmer until the wine is reduced by half. Add the broth and salt and pepper to taste and cook, covered, for 1 hour over low heat. Add the milk and simmer for 20 minutes more, stirring occasionally to keep the sauce from burning. Season again with salt and pepper to taste.
  • Meanwhile, cook the pasta according to package directions or your favorite method. Drain the pasta and fold it into the sauce. Serve topped with basil and Parmesan.

TURKEY BOLOGNESE



Turkey Bolognese image

Not your typical bolognese sauce! It makes 1 quart and the turkey can easily be replaced by ground beef. Stacey

Provided by Stacey Sweet

Categories     Sauces

Time 1h

Yield 1 quart, 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/4 cup chopped yellow onion
1 lb fresh ground turkey
1 tablespoon fennel seed
1/4 cup milk
1 quart plum tomato with liquid, crushed
3 tablespoons chopped parsley
2 teaspoons dried oregano, crumbled
1/2 cup chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a 4 quart saucepan heat oil over medium heat.
  • add onion and cook for 2 minutes.
  • add ground turkey cook until turkey is cooked through, 4 minutes.
  • add the fennel seed and milk.
  • cook for another 3 minutes.
  • add tomatoes, parsley, oregano and chicken broth.
  • add salt and pepper to taste.
  • bring sauce to a boil.
  • reduce heat to low and simmer the sauce uncovered, stirring occasionally for 35 to 40 minutes.

Nutrition Facts : Calories 325.9, Fat 20.8, SaturatedFat 4.4, Cholesterol 91.8, Sodium 592.9, Carbohydrate 12.5, Fiber 3.2, Sugar 6.7, Protein 23.3

PENNE BOLOGNESE



Penne Bolognese image

This is a streamlined version of the classic Bolognese meat sauce that is fairly low fat. The penne pasta is perfect for trapping the chunky sauce, but you can substitute other sturdy pasta shapes, such as rigatoni or ziti. Serve with a salad, crusty garlic bread and a good Italian red wine for a great meal!

Provided by Leslie in Texas

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
1/2 lb lean ground beef
1/2 cup dry white wine
1/3 cup no-added-salt tomato paste
1 2/3 cups 1% low-fat milk
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried oregano
12 ounces penne pasta
1/4 cup fresh parsley, chopped (optional)
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese

Steps:

  • In a large non-stick skillet, heat the oil until hot but not smoking over medium heat.
  • Add the onion and cook, stirring frequently, until softened, about 5 minutes.
  • Stir in the carrots,celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated, about 5 minutes longer.
  • Stir in the beef and cook until no longer pink, about 4 minutes.
  • Add the wine and cook until the liquid has evaporated, about 5 minutes.
  • Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano, reduce to a simmer, and cook,stirring frequently until the milk has been absorbed.
  • Continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed, about 20 minutes longer.
  • Meanwhile, cook the pasta in a large pot of boiling water until just tender.Drain well.
  • Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all.
  • Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.

TURKEY PORTOBELLO BOLOGNESE



Turkey Portobello Bolognese image

This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the second day after a night in the refrigerator. Mangia! -Darrell Kau, Eugene, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 20

1 tablespoon olive oil
1-1/2 pounds lean ground turkey
1/2 pound sliced baby portobello mushrooms
2 large onions, chopped
1 cup chopped carrots
6 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 cup water
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
1 tablespoon minced fresh oregano
2 teaspoons minced fresh rosemary
2 teaspoons fennel seed
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 teaspoon sugar
12 ounces uncooked penne
1/2 cup shredded Parmesan cheese

Steps:

  • In a Dutch oven coated with cooking spray, heat oil over medium heat. Add turkey, mushrooms, onions, carrots and garlic; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender., Stir in broth, wine, water, tomato paste, herbs, seasonings and sugar; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally., Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 508mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

TURKEY BOLOGNESE WITH PENNE



Turkey Bolognese with Penne image

This ground turkey Bolognese with penne pasta is a very surprising and hearty meal. This recipe is packed with flavor.

Provided by TCmofo

Categories     Ground Turkey

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground turkey
¾ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 tablespoon ground thyme
1 pinch red pepper flakes
¼ cup dry white wine
2 cups tomato sauce
½ cup tomato juice
2 tablespoons dried parsley
1 (8 ounce) package penne pasta
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g

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