This turkey bolognese is a lightened up version of a classic Italian dish, but it's still thick, hearty and packed with flavor. Serve it over your favorite pasta for a quick and easy weeknight dinner!
128-ounce canwhole peeled San Marzano tomatoes or plum tomatoes
3Tablespoonstomato paste
1lbTagliatellefettuccine or bucatini (whole wheat if desired)
Fresh herbs: rosemarythyme and/or oregano, for serving
Freshly grated parmesanfor serving
Instructions
Heat oil over medium heat in large saucepan or dutch oven.
Saute carrots, celery, onion until veggies start to soften, about 5 minutes. Then add garlic and saute an additional minute.
Add ground turkey and cook for 5-7 min until no pink remains, breaking it up with a wooden spoon as it cooks.
Stir in salt, pepper, italian seasoning and cinnamon
Add tomatoes, broth and tomato paste and stir to combine, breaking up tomatoes with a wooden spoon.
Bring the sauce to a boil, then lower the heat and let simmer for 20-30 minutes, until it starts to thicken, stirring occasionally.
While the sauce is simmering, cook pasta according to package directions. Before draining, reserve some of the pasta water to save for later.
Taste the sauce and add additional salt, black pepper, or additional seasoning as desired. If you want more of a liquidy sauce you can now add some of the reserved pasta water to the sauce, if desired.
One pasta is done cooking, portion onto a plate and top with the turkey bolognese. Sprinkle fresh parmesan and fresh herbs on top, if desired.