One-Pot Turkey Bolognese Pasta
45 min538 kcal each
A quick turkey bolognese where the mezze rigatoni cooks right in the sauce with crushed tomatoes and bone broth. One pot and dinner in forty-five minutes.
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Plan this recipeIngredients
for 4 servings- Lean ground turkey (93%)454 g
- Salt1 tsp
- Olive oil½ tbsp
- Onion½ piece
- Carrots1 piece
- Celery1 piece
- Tomato paste2 tbsp
- Garlic1 clove
- Mezze rigatoni, dry284 g
- Crushed tomatoes, canned363 g
- Chicken bone broth, low-sodium600 ml
- Calabrian chili paste1 tsp
- Parmesan, finely grated25 g
- Fresh basil1 handful
Method
Prep 15 min · cook 30 min- Heat a large deep pan over medium-high heat, mist with oil and brown the turkey with the salt, breaking it up, for 5–7 minutes.
- Add the oil, onion, carrot and celery and cook about 5 minutes until starting to soften.
- Stir in the tomato paste and garlic for a few minutes until everything is coated.
- Add the pasta, crushed tomatoes, broth and chili paste, bring to the boil, then cover and simmer, stirring now and then, until the pasta is tender and the liquid absorbed, about 15 minutes.
- Off the heat, stir in the Parmesan and top with basil.
- Keeps 4 days in the fridge or 2 months frozen. Reheat with a splash of broth.
Nutrition
per servingCal
538
Protein
37g
Carbs
64g
Fat
15g
Of 15g of fat per serving, 4.2g is saturated.
