Penne Turkey Bolognese
- 2 teaspoon olive oil
- 1 onion, minced
- 1 carrot, minced
- 1 rib celery, minced
- 1/2 pound lean, ground turkey
- 1/2 cup dry white wine
- 1/3 cup no-salt-added tomato paste
- 1 2/3 cup low-fat (1%) milk
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried oregano
- 12 oz. penne pasta
- 1/4 cup chopped fresh parsley
- 3 tablespoons grated Parmesan or Romano cheese
- In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
- Add the onion and cook, stirring frequently, until softened, about five minutes.
- Stir in the carrot, celery, and 1/3 cup water and cook until the vegetables are tender and the liquid has evaporated.
- Stir in the ground turkey and cook until no longer pink or 4 minutes.
- Add the wine and cook until the liquid has evaporated, about 5 minutes.
- Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano; reduce to a simmer, and cook, stirring frequently, until the milk has been absorbed.
- Continue to cook until the sauce is thick and creamy, gradually adding the remaining one cup milk until all has been absorbed, about twenty minutes longer.
- Meanwhile, cook the pasta in a large pot of boiling water until just tender.
- Drain well. Transfer the sauce to a large bowl. Add the pasta, parsley and the Parmesan and toss to combine.