Turkey Bolognese With Noodles Recipes

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.

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.

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