Transform pasta night from ordinary to extraordinary by introducing a new noodle topper: Turkey Bolognese. Inspired by the flavors of Italy, this sauce is loaded with fresh herbs, ground turkey, and grated Asiago cheese.
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
12 ounces ground turkey breast
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1 (14.5-ounce) can petite diced tomatoes, undrained
Heat the oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Increase heat to medium-high. Add turkey, and cook 4 minutes or until turkey is browned, stirring to crumble. Add oregano and next 7 ingredients (oregano through tomato sauce); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pasta; cook 2 minutes or until thoroughly heated. Sprinkle with cheese.
Very good family meal! Followed other reviewers advice - first, double all ingredients, second, added finely chopped celery, carrots and bay leaf in with onion. Cooked down longer, too. Maybe 45 minutes. Even my 7 year son loved it!
My wife and I really enjoyed this dish very much. I used only 1/4 teaspoon of salt and I used no salt added tomato sauce as the recipe called for an I found the dish to be salty enough for me and not blow my daily sodium budget.
Great recipe. I didn't give it 5 stars because I didn't follow it exactly as written. I added carrots & celery with the onion, and some red chili flakes and a bay leave....and I couldn't stop eating it. It tastes like it took much longer to make, but it was quick and easy. Definitely a keeper!
This was a really great recipe! Incredibly easy and delicious! I made some changes; my stepfather's family is Italian, so I've been making bolognese since I was a kid... I felt pretty comfortable playing around with this. To begin, I used a full pound of ground turkey, possibly a little more, & it was the mixed meat (97/3) not the breast (we find it more flavorful and doesn't dry out, so it's what I keep in the freezer) & I seasoned it with poultry seasoning. I used a whole onion, which was about 1 1/2 c. I added a package of sliced cremini mushrooms. I doubled the fresh herbs. I used no-sodium, fire-roasted tomatoes & I added a can of sliced black olives. Finally, once it was all together, I let it simmer for about an hour, maybe an hour & a half. I served it with steamed broccoli & Italian bread. This is DEFINITELY a recipe we'll use again!!!
We eat a lot of ground turkey dishes so it was nice to find a tasty, quick alternative. The sauce had a fresh flavor thatonly improved the second day. I did double the sauce since I was using a 20 oz package of turkey. Plus, I like lots of sauce and many CL recipes are "short" on sauce. We will add this one to our rotation.
This recipe was really easy and quick. However, I didn't think it was very flavorful on its own. I added some pitted kalamata olives and feta cheese. I'd definitely make this again with just a couple of additions.
Very good, likely to be a repeat recipe. I used a can of seasoned tomatoes instead of salt-free sauce and simply omitted the extra salt. Used dark meat turkey. Served with linguini and a salad. Everyone loved it, including my kids. Also wonderful as leftovers. Easy and quick.
Delicious! This was so flavorful. I used ground turkey with some dark meat in it. I made the recipe exactly as written but garnished with parm instead of asiago, because asiago is pricey. The sauce was even better on day 2, so if I make it for company I will make it a day ahead. Also seems like a good candidate for a crock pot.
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