Thursday, November 10, 2011

Turkey Bolognese

This was adapted from the Family Circle cookbook.  Excuse the camera phone picture.  This recipe was originally served over polenta... we discovered we don't like polenta.  So this time, pasta it is!
Note:  Matt says this is gross leftover and microwaved despite being very tasty fresh.

Turkey Bolognese over Pasta
Serves: 4-6
Calories: about 333 for 1/6 of recipe

1 package ground turkey (20 oz)
4 oz restaurant blend fresh mushrooms
1 jar Marinara (I used Newman's Own)
1/3 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
2.5 cups dry penne pasta

In a pot, start the water boiling and cook the pasta per the directions.

Meanwhile in a 10" or larger pan, saute the mushrooms in a little oil for 3-5 minutes.  Crumble in the turkey, basil, oregano, salt & pepper and cook for another 5 minutes until turkey is cooked thru.  Add the marinara and reduce heat, cook for 5 minutes.  Stir in the cream until heated thru.  Serve over pasta.  This is light on the pasta, heavy on the sauce, which is thick and chunky.

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