Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground turkey
- 4.2 oz (120 g) dry tagliatelle
- 12.3 oz (350 g) crushed tomatoes
- 2.8 oz (80 g) onion, finely chopped
- 2.8 oz (80 g) carrot, finely chopped
- 2.0 tsp (9 g) olive oil
- 0.2 oz (6 g) garlic, minced
- 0.7 oz (20 g) Parmesan, grated
- 5.1 US fl oz (150 ml) water
- 0.3 tsp (2 g) salt
Method
- Heat oil in a saucepan. Cook onion and carrot over medium heat for 7 minutes; add garlic for 30 seconds.
- Add turkey and break it into small pieces. Cook for 6–8 minutes, until no large raw clumps remain.
- Add tomatoes, water and half the salt. Simmer partly covered for 25–30 minutes; turkey must reach 165°F (74°C). Stir occasionally.
- Meanwhile, boil pasta in salted water according to the package. Reserve a little cooking water, drain and toss with the sauce, loosening if needed. Divide and top with Parmesan.
Cook’s note: This turkey, tomato-forward adaptation is distinct from a long-cooked traditional Bolognese ragù.
Allergens: Wheat, milk and possible egg in tagliatelle.
Approximate nutrition per serving: 604 kcal · Protein 47 g · Carbohydrates 59 g · Fat 20 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.