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Turkey Bolognese with Penne

This ground turkey Bolognese with penne pasta is a very surprising and hearty meal. This recipe is packed with flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2350.4 kcal

Equipment

  • 1 Large (12-inch) Skillet For browning meat and simmering sauce.
  • 1 Large Stockpot For cooking pasta.
  • 1 Wooden Spoon or Spatula For stirring and breaking up meat.
  • 1 Colander For draining pasta and grease.
  • 1 Chef's Knife and Cutting Board For vegetable preparation.

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • ¾ cup chopped carrots
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 cloves garlic minced
  • 1 tablespoon ground thyme
  • 1 pinch red pepper flakes
  • ¼ cup dry white wine
  • 2 cups tomato sauce
  • ½ cup tomato juice
  • 2 tablespoons dried parsley
  • 1 8 ounce package penne pasta
  • ½ cup grated Parmesan cheese
  • salt and ground black pepper to taste

Instructions
 

  • Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Notes

For maximum flavor, ensure the ground turkey is well-browned before adding vegetables; this creates a flavorful 'fond' at the bottom of the pan. Cook the mirepoix (carrots, onion, celery) until truly tender and slightly caramelized to build a robust flavor base. Deglaze thoroughly with white wine, scraping up all the browned bits, as this adds significant depth to the Bolognese. Allow the sauce to simmer for the full 20 minutes, or even longer if time permits, to allow flavors to meld and thicken properly. Always cook pasta to an al dente stage for the best texture, as it will continue to absorb sauce.