Ground Turkey Bolognese With Penne
This Ground Turkey Bolognese is a lighter, flavorful twist on classic Italian meat sauce, paired perfectly with penne pasta for a wholesome, comforting meal.
Servings: 4 servings
Ingredients
- 1 pound ground turkey lean
- 12 ounces penne pasta durum wheat semolina
- 1 tablespoon olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot diced small
- 1 stalk celery diced
- 1 can crushed tomatoes 28 ounces
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- salt to taste
- pepper to taste
- fresh basil leaves for garnish
- grated Parmesan cheese to sprinkle on top
Instructions
Prepare the Vegetables
- Start by finely chopping one onion and mincing two cloves of garlic. Dice one carrot and one celery stalk into small, even pieces. These vegetables form the soffritto base, crucial for a flavorful Bolognese sauce.
Cook the Ground Turkey
- Heat one tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until it’s no longer pink and begins to brown slightly. This step seals in flavor and adds texture to your sauce.
Sauté the Vegetables
- Add the chopped onions, garlic, carrot, and celery to the skillet with the turkey. Cook for about 5-7 minutes until the vegetables soften and the onions become translucent. Stir occasionally to prevent sticking and ensure even cooking.
Add Tomatoes and Seasoning
- Pour in the 28-ounce can of crushed tomatoes. Stir in two teaspoons of dried oregano and one teaspoon of dried basil. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently for 20-30 minutes, stirring occasionally. This slow simmering allows the flavors to meld beautifully.
Cook the Penne Pasta
- While the sauce simmers, bring a large pot of salted water to a boil. Add 12 ounces of penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and set aside.
Combine and Serve
- Toss the cooked penne pasta with the rich turkey Bolognese sauce. Serve hot, garnished with fresh basil leaves and a generous sprinkling of grated Parmesan cheese. Enjoy the perfect harmony of lean protein, hearty vegetables, and comforting pasta.
Equipment
- Large Skillet or Sauté Pan
- Large pot
- Wooden spoon or silicone spatula
- Knife and cutting board
- Colander
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- For a thicker sauce, simmer uncovered longer or add tomato paste and Parmesan cheese.
- Swap ground turkey with chicken or different pasta shapes like spaghetti or rigatoni for variety.
