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Rigatoni with Turkey Bolognese Recipe

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Rigatoni with Turkey Bolognese Recipe

Rigatoni with Turkey Bolognese

Photo (c) John Mitzewich
This easy Bolognese recipe is so tasty you'll forget you used ground turkey instead of beef! This turkey Bolognese is a lighter version of the classic Italian meat sauce, and makes for a great plate of rigatoni.

Makes 6 Portions Rigatoni with Turkey Bolognese

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

  • 3 tbsp olive oil
  • 2 pounds ground turkey
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp dried Italian herbs to taste
  • 1 tsp salt, or to taste
  • fresh ground black pepper to taste
  • 1/2 cup milk
  • 1 28-oz jar marinara sauce
  • 2 cups water, more as needed
  • 1 bunch fresh Italian parsley, chopped
  • 1 pound rigatoni
  • grated Parmesan cheese

Preparation:

In a large heavy saucepan, sauté the onions and turkey over medium heat until the onions soften, about 10 minutes. As it cooks, break up the turkey into very small pieces (the smaller the better) with a wooden spoon. Add the garlic, herbs, salt, fresh ground black pepper, and milk. Cook stirring for 2 minutes.

Add the marinara sauce, water, and parsley. Simmer uncovered on medium-low for 1 hour, or until the turkey is very tender. Add more water, as needed, while it cooks to keep the sauce from getting too thick.

Boil the rigatoni according to directions, and then drain thoroughly. Stir the pasta into the Bolognese sauce, turn off the heat, and stir in the cheese; cover and let sit for 5 minutes before serving hot.
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