ROLLOVER TURKEY BOLOGNESE WITH WHOLE WHEAT SPAGHETTI from arch ray

Cook this recipe one night and serve with a green salad. Use the leftover sauce to make Turkey Tomato Soup and then Turkey Vegetable Chili the third night Serves 4, plus makes 5-6 cups leftover sauce

Yield: 4 servings
Community Recipe from

Ingredients

  • 3 pound(s) Lean ground turkey
  • 1/4 cup(s) EVEOO
  • 2 Medium carrots
  • 2 Onions Grated or finely chopped
  • 4 Cloves garlic Grated
  • Salt $ black pepper
  • 1 Bay leaf
  • 2 cup(s) Chicken stock
  • 2 cans crushed tomatoes (28 ounces each), regular or low sodium
  • 1 pound(s) whole wheat spaghetti
  • 1 cup(s) grated Parmigiano Reggiano or Romano cheese

Preparation

  1. DIRECTIONS:
  2. Bring a large pot of water to a boil for pasta.
  3. Pre-heat a large Dutch oven or deep pot over medium-high heat with about 1/4 cup EVOO, 3-4 turns of the pan.
  4. Add in the turkey and, using the back of a wooden spoon, break up the meat into small pieces. Cook 5-6 minutes to start the browning process,
  5. then grate the carrots, onions and garlic into the pot or finely chop and stir in. Season liberally with salt and pepper, add bay leaf and cook five minutes more; then stir in the stock and the tomatoes. Bring up to a bubble, then drop the heat to low and simmer while you cook another 5-6 minutes more.

  6. Salt water and cook pasta to al dente, with a bite to it. Place the pasta back into the warm pot you cooked it in. Toss pasta with cheese and two cups of the sauce. Serve pasta in shallow bowls with an extra ladle of sauce on top. Serve pasta supper with a green salad.
  7. Cool the leftover sauce and store in refrigerator.

  8. Cool the leftover sauce and store in refrigerator.
June 2011

This recipe is a personal recipe added by Genuinef250 and has not been tested or endorsed by MyRecipes.

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ROLLOVER TURKEY BOLOGNESE WITH WHOLE WHEAT SPAGHETTI from arch ray Recipe at a Glance
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