Turkey Bolognese with shell pasta

  • Serves 4
  • Prep 5 min
  • Cook 35 min

Notes

  • The anise seed makes the turkey taste like Italian sausage.
  • Serve with sliced tomatoes and cucumbers with balsamic vinegar.

Ingredients

  • dry red wine, optional 1 1/2 cups
  • dried porcini mushrooms, optional 1/2 oz
  • onion — chopped 1 cup
  • celery — chopped 1/2 cup
  • carrots — thinly sliced or shredded 1 cup
  • garlic — finely chopped, 2–3 cloves 1 Tbsp
  • olive oil 1 Tbsp
  • 99% lean ground turkey 12 oz
  • anise seed 1 tsp
  • salt 1/4 tsp
  • medium shell pasta 8 oz
  • no-salt-added tomato paste 4 Tbsp (65 g)
  • shredded parmesan cheese 1/2 cup (40 g)

Steps

  1. If using the wine and mushrooms: bring the wine to a boil in a medium saucepan, crumble in the mushrooms, cover, and simmer on low for 20 minutes.
  2. Chop the onion, celery, carrots, and garlic finely, by hand or with a few pulses in a food processor.
  3. Put a large pot of water on to boil for the pasta.
  4. Warm the oil in a large nonstick pan over medium-high heat. Crumble in the turkey, sprinkle with the anise seed and salt, and brown for 5–10 minutes, stirring now and then.
  5. When the water boils, cook the pasta for the shortest time on the package, about 10–12 minutes.
  6. Add the vegetables to the turkey and lower the heat to medium. Cook and stir for 10 minutes, until soft but not browned. Stir in the tomato paste and simmer 5–10 minutes more.
  7. If using the wine and mushrooms: strain the wine into the turkey, chop the mushrooms finely and stir them in, and simmer 10–15 minutes.
  8. Drain the pasta and stir it into the sauce. Top each plate with 2 tablespoons of parmesan.

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