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Turkey Bolognaise
Ingredients
| * | 1 package ground turkey, such as Shady Brook Farms or Honeysuckle White |
| * | 1 medium onion, chopped |
| * | 2 cloves garlic, finely chopped |
| * | 1 carrot, finely diced |
| * | 1 celery rib, including leaves, finely diced |
| * | Kosher salt and freshly ground black pepper |
| * | 1 teaspoon Italian seasoning |
| * | 1 teaspoon dried thyme |
| * | 3/4 cup white or red wine |
| * | 26-ounce jar spaghetti sauce with mushrooms or homemade marinara |
| * | 1 pound penne rigate, cooked according to package directions |
| * | Grated Parmesan cheese |
Instructions
| 1 | In a large, non-stick skillet, add ground turkey, onion, garlic, carrot and celery. Season with salt, pepper, Italian seasoning and thyme. Cook over medium heat, breaking up meat as you cook, until turkey is cooked through and vegetables are tender, about 10 minutes. Drain off any fat and return skillet to heat. Add white wine and cook until wine has almost evaporated. |
| 2 | In a large stockpot, add spaghetti sauce. Add meat mixture and stir to combine. Cover and simmer over low heat 15-20 minutes to allow the flavors to combine. (Can be made 1 day ahead to this point.) |
| 3 | Serve over cooked penne rigate. Pass grated cheese at the table. |
Notes
- This sauce is especially good when prepared the day before you plan to use it so that the flavors have time to infuse. Refrigerate and reheat slowly when ready to serve.