In under an hour you can prepare a delicious hearty pot of this low fat Turkey Bolognese recipe that the whole family will enjoy.
Turkey Bolognese Recipe
Low in fat, high in flavor. Turkey meat sauce and whole wheat pasta make this a perfect light winter meal.
- large portobello mushrooms: 3 (or 3 cups minced)
- olive oil: 3 tablespoons
- large yellow onion: 1
- garlic cloves (minced): 4
- ground turkey, dark meat: 1 pound
- smooth tomato puree: 2 cups
- crushed tomatoes: 1 cup
- tomato paste: ¼ cup
- red wine (optional): ½ cup
- flat leaf parsley (chopped): 1/3 cup
- fresh thyme: 1 teaspoon
- dried oregano: 1 teaspoon
- chili flakes (optional): ½ teaspoon
- salt and freshly ground black pepper: to taste
- basil leaves: ¼ cup packed
- freshly grated Parmesan cheese (optional): to taste
Step 1: Prepare all of your veggies: mince the portobello mushrooms (so it resembles the size of minced turkey). Peel and thinly slice the yellow onion. Peel and mince the garlic. Rinse and chop the parsley.
Step 2: In a large saute pan, heat the olive oil, then add sliced onions, and cook for about 5 minutes or until soft and translucent.
Step 3: Add minced mushrooms and garlic to the saute pan, and cook for an additional 5 minutes.
Step 4: Increase the flame to high, and add ground turkey to the pan. With a wooden spoon break apart the meat, to minimize large chunks. Continue with this motion, until all of the meat is cooked.
Step 5: Once all of the turkey meat is cooked (about 7 minutes) add tomato puree, crushed tomatoes, tomato paste, red wine (optional). Mix well with turkey.
Step 6: Add parsley, thyme, oregano, and chili flakes (optional). Season the sauce to taste, with salt and pepper. Reduce to a simmer and cook for an additional 10-15 minutes.
Step 7: Just before serving, add fresh basil leaves. Serve on a bed of whole grain pasta, with or without freshly grated parmesan cheese.
Tip: If you choose to leave out the wine, add a splash of balsamic vinegar for a similar result.