1/2 Photos of Turkey Bolognese
This recipe is courtesy of Giada and is one of THE BEST ways to use up leftover turkey meat! Especially the dark meat! It's super flavorful and is beyond exceptional IMO!
My Private Note
Units: US | Metric
- 1/4 cup extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and finely chopped
- 1 celery rib, finely chopped
- 1 lb cooked turkey, shredded (preferably dark meat)
- 3 cups marinara sauce
- 1/4 cup fresh basil leaf, chopped
- salt & freshly ground black pepper
- 1 lb spaghetti
- freshly grated parmesan cheese
- 1Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes.
- 2Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.
- 3Add the turkey and saute 1 minute.
- 4Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often.
- 5Stir in the basil. Season the sauce, to taste, with salt and pepper.
- 6(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.).
- 7Meanwhile, 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.
- 8Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
Browse Our Top Poultry Recipes
Nutritional Facts for Turkey Bolognese
Serving Size: 1 (246 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 617.9
- Calories from Fat 156
- Total Fat 17.4 g
- Saturated Fat 3.4 g
- Cholesterol 60.0 mg
- Sodium 598.0 mg
- Total Carbohydrate 78.0 g
- Dietary Fiber 6.5 g
- Sugars 14.8 g
- Protein 34.9 g