Description
Enjoy the rich flavors of this White Bolognese, featuring a creamy sauce with ground turkey and Italian sausage, perfect for cozy dinners and gatherings.
Ingredients
Scale
- 1 medium fennel bulb, diced
- 1 large yellow onion, diced
- 1 medium carrot, diced
- 2 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 1 pound mild Italian sausage, casings removed
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup dry white wine
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 1/4 teaspoon nutmeg
- 1 piece Parmesan rind (optional)
- 1 cup grated Parmigiano-Reggiano cheese
- 12 ounces pappardelle pasta
Instructions
- Prepare the Veggies: Finely mince fennel, onion, and carrot.
- Sauté the Meat: Cook ground turkey and sausage in olive oil until nearly cooked through. Add minced vegetables and sauté until fragrant.
- Add Garlic and Herbs: Incorporate minced garlic and chopped rosemary, seasoning well.
- Deglaze with Wine: Pour in dry white wine and simmer until reduced.
- Simmer with Broth and Cream: Add broth, heavy cream, bay leaves, and nutmeg. Simmer for 20-25 minutes.
- Stir in Parmesan: Mix in Parmigiano-Reggiano cheese and adjust seasoning.
- Cook the Pasta: Boil pappardelle in salted water until just shy of al dente.
- Toss and Serve: Combine pasta with the sauce, garnish, and serve.
Notes
Store leftovers in an airtight container for up to 4 days.
Freeze the sauce for up to 3 months for future meals.
For a leaner version, substitute turkey sausage or use gluten-free pasta.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg