Turkey Bolognese with Penne

 I have a really good Bolognese recipe but when your daughter doesn’t eat beef you need to improvise.  We thoroughly enjoyed it when I made it.

2 tbsp. olive oil

1lb. ground turkey 

3/4 C. chopped carrots 

1/2 C. chopped onion

1/2 C. chopped celery 

4 garlic cloves, minced

1 tbsp. ground thyme (I will use a bit less next time)

1 pinch red pepper flakes

1/4 C. dry white wine 

2 C. tomato sauce 

1/2 C. tomato juice 

2 tbsp. dried parsley 

1 8oz. pkg. penne pasta 

1/2 C. grated Parmesan cheese

Salt and ground black pepper to taste

Heat oil in a large skillet over high heat.  Add ground turkey and cook until well browned, 5 to 7 minutes. Add  carrots, onion, celery, garlic, thyme and red pepper flakes.  Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if needed.  Add wine; cook and stir until almost completely evaporated, about 5 minutes.  Add tomato sauce, tomato juice, and parsley.  Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.

Bring a large pot of lightly salted water to a boil.  Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.  Drain and return to the pot.  Add the sauce and Parmesan; mix well.  Season with salt and pepper.

Per serving: 365 calories, 24g. protein, 38g. carbohydrates, 13g. fat, 62mg. cholesterol, 678mg. sodium