Turkey Portobello Bolognese
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
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
