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 information
Yield
serves 4
Ingredients
1
1
1
12
1
2
6
4
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Preparation
Step 1
Combine the carrot, onion, and celery in a food processor, and pulse until the vegetables are very finely chopped.
Step 2
Heat a Dutch oven over medium-high heat. When the pan is hot, spray it with olive oil spray and add the vegetables. Cook, stirring often, until the vegetables have softened, about 5 minutes.
Step 3
Add the turkey to the Dutch oven. Cook, stirring with a wooden spoon to break it up, until it is just cooked through, about 5 minutes.
Step 4
Add the wine and bring the mixture to a boil. When the wine has reduced by about half, add the marinara sauce. Season with the nutmeg and salt and pepper to taste. Reduce the heat to low and simmer the sauce, stirring it occasionally, for 30 minutes.
Step 5
Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, 8 to 10 minutes; drain.
Step 6
Divide the noodles among 4 bowls, and ladle the Bolognese sauce on top. Sprinkle each serving with 1 tablespoon of the cheese, and serve.
nutrition information
Step 7
Fat: 13g (before), 3.7g (after)
Step 8
Calories: 980 (before), 339 (after)
Step 9
Protein: 30g
Step 10
Carbohydrates: 45g
Step 11
Cholesterol: 46mg
Step 12
Fiber: 5g
Step 13
Sodium: 432mg