Turkey Bolognese

This is my go-to pasta sauce for a well-balanced weeknight meal.

Turkey Bolognese 

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1/3 cup dry white wine
• 2 tbsp fat-free half & half
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 can crushed tomatoes 
• 3 tbsp tomato paste 
• parmesan rind, optional 

Drizzle the olive oil in the bottom of a deep skillet or pot and bring to medium-high heat. Brown and crumble the turkey meat and season with salt and pepper. Add the wine. Cook until wine has evaporated. Add the half & half. Cook until evaporated. Reduce to medium heat. Add the onions, celery, carrots, and garlic. Sautee for 3 minutes. Add the crushed tomatoes and tomato paste and stir until combined. Add the parmesan rind. Reduce to low heat and simmer for at least 2 hours. Season to taste with salt and pepper.

Spoon a generous helping over whole wheat penne. 

Serves 4

Notes from the Chef:

-For something a little more unctuous, use ground beef instead of turkey 

-Serve sauce over a toasted roll for an Italian take on a sloppy joe