Turkey Portobello Bolognese Recipe

Turkey Portobello Bolognese Recipe
Turkey Portobello Bolognese Recipe photo by Taste of Home
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Turkey Portobello Bolognese Recipe

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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!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours

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

Directions

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. Yield: 8 servings.
Originally published as Portobello Turkey Bolognese in Healthy Cooking Annual Recipes Annual 2015, p138

Nutritional Facts

1 serving: 380 calories, 11g fat (3g saturated fat), 72mg cholesterol, 508mg sodium, 44g carbohydrate (9g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese. Yield: 8 servings.
Originally published as Portobello Turkey Bolognese in Healthy Cooking Annual Recipes Annual 2015, p138

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