Turkey bolognese with vegetables
Turkey bolognese with vegetables made with lean ground turkey and fresh garden vegetables in a rich tomato sauce – delicious!
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Turkey bolognese with vegetables
: Explore with Taste
Nutrition Information
- Serves: 4-5
- Calories: 121
- Fat: 8 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 9 g
- Sugar: 6 g
- Sodium: 785 mg
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 4 mg
Recipe type: poultry & vegetables
Cuisine: Italian
prep time:
Cook time:
Total time:
Ingredients
- 2 ½ lbs of lean ground turkey
- 2 Tbs. olive oil
- 1 onion finely chopped
- 4 medium carrots peeled & finely chopped
- 2 stalks celery finely chopped
- 2 cloves of garlic finely chopped
- 2 cups cremini mushrooms chopped
- 2 Tbs. fresh rosemary chopped
- 1 6oz tomato paste can
- 3 cups of organic low sodium chicken broth
- 4 cups of fresh tomatoes chopped
- 3 cups of penne
- Salt & pepper to taste
- A dash of pepper flakes (optional)
Instructions
- Heat 1 Tbs. of olive oil over medium high heat. Add the turkey and cook until brown. About 5-7 minutes. When done, remove from stove and rinse the browned turkey. Set aside.
- Reduce heat to medium. Add 1 Tbs. of oil. Add onion and sauté stirring often until soft and translucent, about 6-8 minutes. Add carrots, celery, garlic and cook until veggies are soft, about 6-8 minutes. Add mushrooms, rosemary, salt & pepper stirring often about 3-5 minutes. Stir in tomato paste, chicken broth, tomatoes and turkey. Add your pepper flakes.
- Cover partially and simmer for about an hour, stirring occasionally.
- Cook penne and serve with sauce.
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