By Sasha Gordanier
Preheat the oven to 425°F (220°C).
Chop the onion, garlic, carrot, and celery into small pieces.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic. Sauté for 2-3 minutes until onion is translucent.
Add the carrots and celery to the pan and continue cooking for another 3-4 minutes, stirring occasionally.
Add the ground turkey into the skillet and cook, breaking it up with a spoon, until it is no longer pink, about 5-6 minutes.
Stir in the tomato passata or crushed tomatoes and Italian seasoning. Season with salt and pepper to taste. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
While the sauce is simmering, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly browned.
Bring a large pot of salted water to a boil. Cook the whole-wheat spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
Just before serving, add the cooked spaghetti into the turkey Bolognese sauce. Use the reserved pasta water to loosen the sauce if needed. Mix well to coat the spaghetti evenly.
Serve the Turkey Bolognese over a bed of roasted broccoli, topped with a sprinkle of Parmesan cheese if desired.
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By Sasha Gordanier
This Main Course Pasta Italian Healthy recipe is ready in 45 minutes and features Ground turkey (lean), Tomato passata or crushed tomatoes, Onion and other delicious ingredients. Contains 540 calories total.
Preheat the oven to 425°F (220°C).
Chop the onion, garlic, carrot, and celery into small pieces.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic. Sauté for 2-3 minutes until onion is translucent.
Add the carrots and celery to the pan and continue cooking for another 3-4 minutes, stirring occasionally.
Add the ground turkey into the skillet and cook, breaking it up with a spoon, until it is no longer pink, about 5-6 minutes.
Stir in the tomato passata or crushed tomatoes and Italian seasoning. Season with salt and pepper to taste. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
While the sauce is simmering, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly browned.
Bring a large pot of salted water to a boil. Cook the whole-wheat spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
Just before serving, add the cooked spaghetti into the turkey Bolognese sauce. Use the reserved pasta water to loosen the sauce if needed. Mix well to coat the spaghetti evenly.
Serve the Turkey Bolognese over a bed of roasted broccoli, topped with a sprinkle of Parmesan cheese if desired.
Calories per Serving: 540
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