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1. Heat an extra large, non-stick sauté pan over medium/high heat. Add in oil and once hot add onion and shredded carrots. Stir vegetables with a sprinkle of salt and sweat until soft and translucent, 2-3 minutes.
2. Add in turkey meat, garlic, oregano, cumin, and salt & pepper. Sauté over medium heat until meat is browned and cooked through, 7-10 minutes.
3. In a small bowl, combine tomato paste and water, stir with a fork. Reduce heat to low/medium and add tomato paste/water to pan - stir to combine. Simmer for an additional 5 minutes.
• Remove and reserve ½ of the turkey for Meal #3. Store cooled meat in a Ziploc or airtight container.
4. Add the parmesan cheese and ¼ cup to ½ cup of water to the Bolognese, if too thick add a bit more water.
5. Heat a large pot of water with a heavy pinch of salt. Bring to a boil, add pasta, and cook for 8-10 minutes or until al dente. Drain and serve warm with Bolognese sauce.
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|Serving Size: 1 Serving (619g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (33%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 180.5mg||56 %|
|Sodium 13052.6mg||450 %|
|Potassium 1971.1mg||52 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 64.9g|
|Protein 60.8g||87 %|
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Calories per serving: 752
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