Bucatini Turkey Bolognese

Who doesn’t love a big warm bowl of pasta at the end of the day?! It’s like one giant hug. This bolognese is just what you need at the end of a long day. It comes together in about 30 minutes. It’s rich and meaty and full of flavor, the longer it simmers on the stove the better. Of course you can use the traditional spaghetti but the bucatini adds a little more texture. I also made it a little lighter/healthier and used ground turkey, I promise it’s just as delicious!

Ingredients

• 2 tbsp. olive oil
• 1 lb. ground turkey
• 1 small yellow onion, peeled and small dice
• 5-6 garlic cloves, peeled and minced
• 2 carrots, peeled, chopped
• 2 celery stalks, chopped
• 1 pint crimini mushrooms
• 1/2 red pepper, seeded and chopped
• 2 tbsp. tomato paste
• 1 cup red wine
• 1 (28 oz) can crushed tomatoes
• pinch of red pepper flakes
• 1/2 cup heavy cream
• 1 parmigiano-reggiano rind
• 1/2 cup fresh herbs, parsley, oregano basil and thyme
• salt and black pepper
• 1 lb. bucatini
• grated parmigiano reggiano

Directions

In a large dutch oven or sauce pan start by heating up the pan with the olive oil over medium heat. Add in the ground turkey and season with salt and black pepper. Break it up with a spoon or rubber spatula. While that is browning, in a food processor with a metal blade attachment add in the onion, garlic, carrot, celery, mushrooms and red pepper. Pulse everything together until finely minced. Scrape down the sides.

Once the ground turkey is browned use a slotted spoon to remove from the pan onto a plate, and set aside. Add a little more olive oil if needed and add in the minced vegetables. Season with salt and pepper. Cook down just until they start to get tender. Add the ground turkey back in along with the tomato paste. Continue mixing it all together until combined and then add in the red wine. Let it deglaze the pan a little bit and reduce for just a couple minutes. Pour in the can of crushed tomatoes and red pepper flakes. Add in the herbs, heavy cream and parmesan rind. Stir occasionally so it doesn’t stick to the bottom. Turn the heat up to medium and once it starts simmering turn it back down and let it go for about 15 minutes. Continue until it is thickened. The longer it simmers for the richer and better it gets.

Bring a large pot of salted water to bowl. Cook the pasta until al dente, 10-12 minutes. If the sauce gets too thick add in a ladle of the pasta water. Drain the pasta and add into the bolognese. Grate some fresh parmigiano reggiano over the top and enjoy!