This is my third dish from the "Pasta Passport" recipes I developed for Parents Magazine -- and it's also one of my favorites! I have such vivid memories of my mother making a similar dish when I was a kid, pouring the warm sauce over spaghetti and topping it with grated parmesan cheese. Her sauce would simmer for hours, filling our house with the smell of fresh herbs, garlic and tomatoes. My brother and I mispronounced it "Pa-Scetti" and my kids call it as "bo-lo-nase". Whatever you decide to call it, you'll be happy when the entire family is calling it "delicious"!
Fettuccine Bolognese (Serves 4)
- 1 Medium Onion, diced
- 2 Garlic cloves, minced
- 1 lb Lean Ground Turkey Meat
- 1 Tsp Kosher Salt
- 1 Large Carrot, grated
- 16 oz Can Chopped Tomatoes with juice
- 1 Tbsp italian herbs
- 3 Tbsps Tomato Paste
- 1/4 Cup parmesan cheese
- 1 Pkg Fettuccine, cut in half
Preparation1. Heat oil in a large pot over medium heat, add onions and sauté for 4 minutes.
2. Add garlic and sauté for another minute.
3. Add ground lean turkey meat and salt and continue to cook for 4 minutes or until cooked through, using a wooden spoon to break apart the meat and stirring continuously.
4. Add carrots, chopped tomatoes (with its juice), Italian herbs and tomato paste and stir to combine.
5. Partially cover with lid and cook for 20 minutes.
6. Add Parmesan cheese and stir to combine.
7. Cook for an additional 20 minutes uncovered, until the mixture thickens and the liquid reduces.
8. During the last 20 minutes of cooking the sauce, bring a pot of water to a boil, cook noodles according to package directions and drain.
9. Serve Bolognese sauce over cooked noodles.
* Sauce can be frozen for up to 3 months in a sealed container