Penne Turkey Bolognese

Chef Thomas


  • 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.