TURKEY PORTOBELLO BOLOGNESE

Turkey Portobello Bolognese image

This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the second day after a night in the refrigerator. Mangia! -Darrell Kau, Eugene, Oregon

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1-1/2 pounds lean ground turkey
1/2 pound sliced baby portobello mushrooms
2 large onions, chopped
1 cup chopped carrots
6 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 cup water
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
1 tablespoon minced fresh oregano
2 teaspoons minced fresh rosemary
2 teaspoons fennel seed
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 teaspoon sugar
12 ounces uncooked penne
1/2 cup shredded Parmesan cheese

Steps:

In a Dutch oven coated with cooking spray, heat oil over medium heat. Add turkey, mushrooms, onions, carrots and garlic; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender., Stir in broth, wine, water, tomato paste, herbs, seasonings and sugar; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally., Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 508mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges