Best Turkey Bolognese With Noodles Recipes

Turkey Bolognese image

Provided by Giada De Laurentiis

Time 50m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan

Steps:

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

Turkey Bolognese with Voodles image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 16

1 pound ground turkey (I like ground skinless dark meat)
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
1 large carrot, finely chopped
1/2 yellow onion, finely chopped
2 tablespoons chopped fresh parsley
About 8 zucchini (I use 1 to 2 zucchini per person, depending on their size)
Nonstick cooking spray or a drizzle of olive oil, for the skillet
Kosher salt and freshly ground black pepper
Grated Parmesan, for garnish

Steps:

For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
Add a few tablespoons of grated Parmesan and serve.

Turkey Bolognese with Noodles image

Yield serves 4

Number Of Ingredients 11

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

Steps:

Combine the carrot, onion, and celery in a food processor, and pulse until the vegetables are very ﬁnely chopped.
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.
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.
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.
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.
Divide the noodles among 4 bowls, and ladle the Bolognese sauce on top. Sprinkle each serving with 1 tablespoon of the cheese, and serve.
Fat: 13g (before), 3.7g (after)
Calories: 980 (before), 339 (after)
Protein: 30g
Carbohydrates: 45g
Cholesterol: 46mg
Fiber: 5g
Sodium: 432mg