Rigatoni with Turkey Bolognese 

I love bolognese sauce! I normally add different veggies to it to up the vitamins and fiber. Zucchini’s a favorite of mine, but I didn’t have any on hand. My grandma makes her sauce with black olives and it is so stinking good!

• 1 lb Ground Turkey

• ½ lb Italian Sausage

• 1 cup Bell Pepper; chopped

• 1 cup Onion; chopped

• 1 cup Carrot; chopped

• 4 cloves Garlic; minced 

• 28 ounce can Italian Stewed Tomatoes

• 1 Tablespoon Tomato Paste

• 4 cups Chicken Broth

• ⅛ teaspoon Red Pepper Flakes

• 1 Tablespoon Basil; chopped

• Salt and Pepper to taste

• 2 Bay Leaves

• 1 teaspoon Oregano; chopped

• Salt and Pepper to taste

• 1 cup Parmesan Cheese

• 16 oz. Rigatoni Pasta

1. Bring a large pot of liberally salted water to a boil and add the pasta. Cook until almost al dente; about 10 minutes. Drain and set aside.

2. Meanwhile, heat a large skillet over medium-high heat and sauté the turkey, bell pepper, carrots and onions until the turkey is cooked through. Drain and add the garlic, tomatoes, tomato paste, broth, herbs and spices. Taste and season accordingly. 

3. Once the bolognese begins to bubble, reduce heat to low, cover and simmer for 30 minutes.

4. Toss the pasta in the sauce until evenly coated, then continue to cook until the rigatoni is al dente. Serve and top with more parmesan and herbs if desired.

5. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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