TURKEY BOLOGNESE WITH PENNE
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
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
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
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.
LOW-FAT TURKEY BOLOGNESE
Swap your usual beef mince with turkey to reduce the fat content of this classic Italian sauce and serve with wholemeal pasta
Provided by Lucy Netherton
Categories Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
- Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.
- Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.
Nutrition Facts : Calories 267 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium
FAST TURKEY BOLOGNESE
I love spaghetti Bolognese from my years living in England where it is a very popular dish, but wanted to be healthier. I think ground turkey Bolognese is better than the beef version! Feel free to add vegetables; this is an easy way to get my husband to eat more of them, and I use red lentils to increase the fiber content. This is a fast Bolognese, no 4 hours of simmering on a low stove. Who has the time? Top with cheese, if you like.
Provided by MrsHardy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h28m
Yield 4
Number Of Ingredients 16
Steps:
- Place lentils in a saucepan with water to cover and bring to a simmer. Cover and cook until lentils are tender, adding more water if necessary, about 30 minutes
- Spray a large nonstick skillet with cooking spray and place over medium heat. Add carrots, onion, and a pinch of salt. Cook, stirring often, until softened, 3 to 5 minutes. Push vegetables to the sides of the pan. Cook turkey in the center of the pan, breaking it up with a spoon until browned and dry, about 5 minutes. Mix turkey in with the vegetables.
- Stir red bell pepper and garlic into the skillet; cook until softened, about 3 minutes. Add diced tomatoes, tomato paste, and tomato sauce; mix to combine. Stir in the cooked lentils. Add wine; if necessary, thin sauce with water. Add Italian seasoning and Worcestershire sauce; season sauce with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Combine cooked pasta and sauce.
Nutrition Facts : Calories 614 calories, Carbohydrate 79.3 g, Cholesterol 83.9 mg, Fat 10.4 g, Fiber 10.6 g, Protein 40.5 g, SaturatedFat 2.5 g, Sodium 834 mg, Sugar 14.9 g
EMERIL'S TURKEY BOLOGNESE
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h30m
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
- Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
- Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Nutrition Facts : Calories 286 g, Fat 13 g, Fiber 2 g, Protein 28 g
TURKEY PORTOBELLO BOLOGNESE
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
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-AND-MUSHROOM BOLOGNESE
This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in for a flavor boost. Sautéed carrots and onion provide sweetness, and concentrated tomato flavor in the form of a paste adds instant depth.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil in a pot over medium-high. When it shimmers, add onion, carrots, and mushrooms; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 8 to 10 minutes (if bottom of pot browns too quickly, reduce heat to medium).
- Add remaining 1 tablespoon oil, turkey, and pancetta; season with salt and pepper. Cook, breaking turkey into bite-size pieces, until browned in places, about 5 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute more. Add wine and boil, scraping up any browned bits, until mostly evaporated. Add broth and tomato sauce; bring to a boil, then reduce heat to low and simmer, stirring a few times, until thickened and reduced slightly, about 30 minutes.
- Stir in milk and continue simmering until again thickened and reduced slightly, 12 to 15 minutes more. Remove from heat. Meanwhile, cook pasta in a large pot of generously salted boiling water according to package instructions.
- Drain, reserving 1 cup pasta water. Toss pasta with a few spoonfuls of Bolognese and enough pasta water for sauce to evenly coat pasta. Serve pasta with more Bolognese, topped with cheese, parsley, and a drizzle of oil.
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