Try this Rigatoni with Turkey Bolognese recipe, or contribute your own.
Suggest a better descriptionHeat oil in Dutch oven over medium-high heat. Add onion and cook, stirring frequently, until onion is softened, about 5 minutes. Add celery, carrot, and garlic; cover and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add turkey, salt, and pepper and cook, breaking it apart with wooden spoon, until turkey is browned, about 5 minutes. Stir in tomatoes, parsley, wine, rosemary, and bay leaf. Cook, stirring with wooden spoon to break apart tomatoes, until mixture comes to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard rosemary and bay leaf.
Meanwhile, cook rigatoni according to package directions. Transfer to serving bowl. Add sauce and toss. Sprinkle with Parmesan.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 206 | ||
Calories from Fat: 27 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 43.6mg | 13 % | |
Sodium 86.3mg | 3 % | |
Potassium 258.8mg | 7 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 33g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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