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”!
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground turkey meat
- 1 teaspoon kosher salt
- 1 large carrot, grated
- 1 28 ounce can chopped tomatoes with juice
- 1 tablespoon Italian herbs
- 3 tablespoons tomato paste
- 1/3 cup parmesan cheese
- 1 package fettuccine
- Heat oil in a large pot over medium heat, add onions and sauté for 4 minutes.
- Add garlic and sauté for another minute.
- 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.
- Add carrots, chopped tomatoes (with its juice), Italian herbs and tomato paste. Stir to combine.
- Partially cover with lid and cook for 30 minutes.
- Add Parmesan cheese and stir to combine.
- Cook for an additional 10 minutes uncovered, until the mixture thickens and the liquid reduces.
- 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.
- Serve bolognese sauce over cooked noodles.
- * Sauce can be frozen for up to 3 months in a sealed container