Mushroom Bolognese

By mamacasma

Traditional Bolognese is a heavy sauce that takes hours—not this one! Lightened up with ground turkey cooked with dry white wine and fresh vegetables, it only takes 15 minutes to get on the table.

Ingredients

• 1 lb. rigatoni
• 1 Tbsp. olive oil
• 2 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 8 oz. mixed mushrooms (such as button, shiitake or crimini), thinly sliced
• 1 1/4 lb. ground turkey
• 1/2 cup dry white wine
• 1 24- to 26-oz jar marinara sauce

Details

Servings 6

Preparation

Step 1

1. Cook pasta according to package directions. Drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots and onion and cook, stirring occasionally, until beginning to soften, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes more.

3. Add turkey and cook, breaking it up with a spoon until no longer pink, 3 to 4 minutes.

4. Add the wine and bring to a boil. Stir in marinara sauce and simmer, stirring occasionally, for 3 minutes. Toss the pasta with the sauce before serving.