Turkey Bolognese with Noodles

Name: Turkey Bolognese with Noodles
Yield: serves 4
Ingredients: 1 small carrot, roughly chopped; 1/2 small yellow onion, roughly chopped; 1 small celery stalk, roughly chopped; Nonstick olive oil cooking spray; 12 ounces ground turkey breast; 1/4 cup dry red wine; 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce; Pinch of ground nutmeg; Salt and freshly ground black pepper; 6 ounces medium yolk-free whole-grain noodles, such as Manischewitz; 4 tablespoons grated Parmigiano-Reggiano cheese

December 9, 2011

Bolognese is a type of ragù—a thick, hearty meat sauce for pasta. As in most traditional types of ragù, this version starts with mirepoix, a combination of finely diced carrot, onion, and celery, to give the sauce flavor and texture. But instead of having beef as the star ingredient, this lightened-up version features ground turkey and is ladled on top of whole-grain egg noodles.

Recipe notes

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