Pasta Bolognese

Ground Turkey Pasta Bolognese.

One thing I hate having to give up is pasta bolognese. The traditional recipe calls for all kinds of wonderful things like pancetta, cream, sausage, etc - all the things I have to stay away from for the moment.

So, this morning I decided to make a version of bolognese that I could eat.

The bulk of the sauce is filled with vegetables but the trick is that I chopped everything super fine so that the vegetables added a nice texture (not meat-like but still nice and thick) to the sauce.

This meal gives you a nice hefty serving of vegetables without having to face a plate piled high with steamed veggies - which I am beginning to loathe at this point.

Ground Turkey Bolognese

Serves 1

Ingredients:

1/2 cup of ground turkey

1/2 cup marinara sauce

1/2 cup of water

1 celery stalk, chopped fine

6 broccoli florets, chopped fine

1/2 a carrot, chopped fine

1 clove of garlic, minced

3 pinches of dried oregano

3 fresh basil leaves, chopped

1/2 tsp of olive oil

1 serving of pasta, cooked al dente

Instructions:

Boil 3 quarts of salted water and add in your choice of pasta. While the pasta cooks start assembling the ingredients for the sauce.

In a small sauce pan add in the olive oil, celery, broccoli and garlic and let saute for a few minutes over medium heat.

Add in 1/2 cup of pasta sauce and 1/2 cup of water. Bring everything to a simmer and add in the turkey meat. 

When the sauce is reduced and becoming thick, stir in the fresh basil.

Drain the cooked pasta and add back to a skillet over low heat. Pour the sauce over the pasta and allow the dish to simmer over low heat until the pasta begins to absorb some of the sauce.

Plate and enjoy!