Pasta with White (Turkey) Bolognese Sauce

It’s #wellnesswednesday, and today I’m sharing my mostly-healthy version of pasta with white turkey bolognese sauce, inspired by a recent (fantastic) binge-watch, “Stanley Tucci: Searching for Italy.” If possible, this show made me fall even more in love with the country of my heritage, as it so beautifully connected food and cooking to Italy’s rich culture and history. If you haven’t seen this CNN series, put it on your list!

Pasta gets a bad rap, but there are many healthy varieties out there, such as lentil or chickpea pastas, and others made with ancient grains like amaranth, teff and quinoa. Many are gluten-free, and packed with fiber and protein, two things we need to make sure we are getting enough of as we go through perimenopause/menopause. This dish also features organic ground turkey, which is full of nutrients that also serve us well in midlife, such as Vitamin B6, B12, Selenium and Zinc, as well as protein (32 grams in a 4oz serving),

I typically make a red bolognese sauce, but I learned from the show that this dish from Emilia-Romagna was actually created as a white sauce, and decided to give it a try. I wasn’t sure what to expect, but it was absolutely delicious. It’s a quick and easy dinner and requires very few ingredients- just add a salad and you have a weeknight winner!

Here’s what you’ll need:

1.5 TBS Ghee or Grapeseed Oil

Sweet Onion
2 Medium Carrots
1 lb Organic Ground Turkey (I love Nature’s Rancher Organic Ground Turkey 93/7)
Box of your favorite pasta (I used Jovial Organic Farfalle)
1/4 Cup Organic Chicken Broth
1/2 TSP Salt (or to taste)
1/4 TSP Pepper
1/2 TSP Garlic Powder
Sprinkle of Italian Spices
Splash of Dry White Wine (optional)
Pecorino Romano Cheese to sprinkle on top (optional)

DIRECTIONS

I start by boiling the water for my pasta, so it’s ready to cook when I’m ready!

Next, heat heavy sauté pan or dutch oven over medium heat and add the ghee or oil. Chop the onion and carrot, add to pan and sauté for about 5 minutes or until soft and translucent. Next, add the ground turkey and use a silicone spatula to break into small pieces, sautéing until cooked through. I add the salt, pepper and spices during this stage of cooking. Next, add a splash of dry white wine (I used a dry rosé last night since it was what I was drinking at the time!). Let the wine cook down for a few minutes, then add the chicken broth. I use about 1/4 cup and then turn up the heat a bit (about 5-7 minutes) to let it cook down to desired “sauciness.” That’s it! Taste your creation and add salt, pepper etc. if you need more.

Toss in the hot pasta and enjoy!

Buon appetito! 🍽