Easy Turkey and Veggie Bolognese
This Bolognese comes together quickly and is packed with flavor. Filled with veggies and ground turkey, it is the perfect cosy meal to warm you up on a quiet night "in", or serve to guests at a dinner party. It can even be made ahead if desired.
Ingredients
- 2 tbsp unsalted butter or non-dairy spread, plus a knob to add at the end.
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 large carrots, peeled and finely chopped
- 3 stalks celery, finely chopped
- 6 cloves garlic, minced
- 1 ½ lbs ground turkey, or 1 pound ground turkey and ½ pound of Italian turkey sausage (not pre-cooked)
- 1 cup white wine (pinot grigio, un-oaked chardonnay, etc.)
- 1 6 oz can/jar of tomato paste
- 1 cup almond milk, whole milk, skim milk, oat milk, etc.
- 2 bay leaves
- 1 Parmesan or Romano rind optional
- ½ tsp garlic powder
- ½ -1 pound regular or GF pasta (wide flat noodles or tubular shaped) we like to use 1/2 pound for a more meat/veggie forward dish
- 1 pinch ground nutmeg optional
- kosher salt to taste
- black pepper to taste
- ½ cup grated Parmesan or Romano cheese, plus extra for serving
- 1 handful chopped parsley and/or basil optional, for topping
Instructions
- If making ahead, preheat the oven to 300℉.
- Heat the butter/non-dairy spread and oil in a shallow heavy-bottomed skillet, or small dutch oven or braising pan. If doubling the recipe, use a larger dutch oven or pan. Sauté the onions, carrots, and celery until softened.
- If using, add the mushrooms and zucchini
- Add the minced garlic. Cook for another 1 to 2 minutes.
- Add the turkey meat and cook, stirring, until starting to brown, about 5 minutes. Deglaze the pan with the cup of white wine and reduce slightly. Add the tomato paste, milk, bay leaves and Parmesan rind and simmer down for a little bit, 3 to 4 minutes. Add garlic powder, salt and freshly ground black pepper to taste. It should be a thick sauce.
- Add spinach (if using) and toss to combine.
- Add a pinch of nutmeg
- Continue to simmer on the stovetop on low until it is as thick as you like. If desired and you have the time or are making this ahead, you can alternatively place this in a 300℉ oven. Make sure to check on it and stir so it doesn't get too dry and stick to the pan. If it looks too dry, add a splash of water (pasta water if you have it).
- When the sauce is done, remove the bay leaves and Parmesan rind.
- While the sauce is simmering, cook the pasta according to the package instructions, then drain it, saving 1 cup or so of the pasta water.
- On the side of the large skillet, add the drained pasta, a splash of the reserved pasta water, a knob of butter/margarine, and the grated Parmesan/Romano cheese and mix. Stir to coat the pasta.
- Sprinkle with extra Parmesan/Romano cheese and fresh chopped herbs (parsley and a little bit of basil if desired) and serve in shallow bowls.