Ingredients
Scale
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground turkey (93%)
- 1 teaspoon kosher salt
- 1 large carrot, grated
- 1 (28-ounce) can chopped tomatoes with their juices
- 1 tablespoon Italian herbs
- 3 tablespoons tomato paste
- 1/3 cup grated Parmesan cheese
- 1 package fettuccine
Instructions
- Start with the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 4 minutes, until softened.
- Add the garlic: Stir in the garlic and cook for another minute.
- Brown the turkey: Add the ground turkey and salt. Cook for about 4 minutes, breaking the meat apart with a wooden spoon as it cooks.
- Build the sauce: Add the grated carrot, chopped tomatoes with their juices, Italian herbs, and tomato paste. Stir until everything is combined.
- Let it simmer: Partially cover the pot and bring the sauce to a boil. Reduce the heat to a simmer and cook for 30 minutes.
- Finish with Parmesan: Stir in the Parmesan cheese. Continue cooking uncovered for another 10 minutes, allowing the sauce to thicken.
- Cook the pasta: During the last 20 minutes of cooking, bring a large pot of water to a boil. Cook the fettuccine according to the package directions, then drain.
- Bring it to the table: Spoon the warm Bolognese over the cooked fettuccine and finish with extra Parmesan if desired.
Notes
- Grate the carrot: It cooks right into the sauce and adds a little extra sweetness without large pieces of vegetables.
- Give the sauce time: The longer simmer helps the flavors come together and gives the sauce a richer texture.
- Cook pasta separately: This keeps the noodles from soaking up too much sauce.
- Use another pasta shape: Spaghetti, penne, rigatoni, or shells all work well.
- Make extra sauce: Bolognese is ideal for freezing and makes another dinner much easier.
