Rigatoni with turkey bolognese
- Total Time
- 1:15
- Prep
- 0:15
- Cook
- 1:00
- Serves
- 4
- Difficulty
- Easy
Classic Bolognese sauce made with turkey breast instead of beef makes this family favorite SmartPoints-friendlier. Don’t mention that it’s made with turkey— they probably won’t even notice!
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olive oil2 tsp
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uncooked onion(s)1 medium, chopped
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uncooked celery1 rib(s), medium, chopped
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uncooked carrot(s)1 medium, chopped
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garlic clove(s)1 large clove(s), minced
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uncooked 99% fat-free ground turkey breast½ pound(s)
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table salt½ tsp
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black pepper¼ tsp
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Cento Tomatoes, Whole, Peeled, Italian Style, With Basil Leaf28 oz
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fresh parsley¼ cup(s), chopped
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red wine2 fl oz, or beef broth
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rosemary sprig1 item(s)
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bay leaf1 leaf/leaves
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uncooked rigatoni2 cup(s)
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grated Parmesan cheese¼ cup(s)
- 1 Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring frequently, until onion is softened, about 5 minutes. Add celery, carrot, and garlic; cover and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- 2 Add turkey, salt, and pepper and cook, breaking it apart with wooden spoon, until turkey is browned, about 5 minutes. Stir in tomatoes, parsley, wine, rosemary, and bay leaf. Cook, stirring with wooden spoon to break apart tomatoes, until mixture comes to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard rosemary and bay leaf.
- 3 Meanwhile, cook rigatoni according to package directions. Transfer to serving bowl. Add sauce and toss. Sprinkle with Parmesan.
- Serving size: 1 1/2 cups