Rigatoni with Turkey Bolognese
6
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Classic Bolognese sauce made with turkey breast instead of beef makes this family favorite all the friendlier! The sauce features onion, celery, carrot, and garlic, flavored with whole peeled tomatoes, fresh parsley, red wine, a rosemary sprig, and a bay leaf. All you have to do after softening the vegetables is incorporate the rest of the ingredients, then let the sauce simmer away on the stove for 45 minutes until it thickens. Getting dinner on the table doesn't get much easier than that.
Ingredients
Olive oil
2 tsp
Canned whole peeled tomatoes
28 oz
Onion
1 medium, chopped
Celery
1 rib(s), medium, chopped
Carrots
1 medium, chopped
Garlic
1 large clove(s), minced
Uncooked ground turkey breast
½ pound(s)
Table salt
½ tsp
Black pepper
¼ tsp
Fresh parsley
¼ cup(s), chopped
Red wine
2 fl oz, or beef broth
Rosemary sprig
1 item(s)
Bay leaf
1 leaf/leaves
Uncooked rigatoni
2 cup(s)
Grated Parmesan cheese
¼ cup(s)
Instructions
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.
4
Serving size: 1 1/2 cups
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