Pasta with Turkey Bolognese

Pasta with Turkey Bolognese
Photo by Scott Phillips


  • 2 dried bay leaves
  • Kosher salt
  • ¼ cup finely chopped celery
  • ½ cup packed flat-leaf parsley
  • 1 cup whole milk
  • ½ lb. pancetta, finely diced
  • ¼ to ½ tsp. crushed red pepper flakes
  • + 9 more ingredients
    • 1 cup homemade turkey broth or lower-salt canned chicken broth
    • ¼ cup finely chopped carrot
    • One 28-oz. can diced tomatoes with juice
    • 4 cups medium-diced roast turkey
    • 1 lb. dried rigatoni or penne (or another sturdy pasta shape)
    • 1 cup dry white wine
    • 4 medium cloves garlic, minced
    • ¼ cup finely chopped yellow onion
    • 1-½ tsp. fennel seed, lightly crushed

Heat a wide, heavy-duty 6- to 8-quart pot over medium heat. Add the pancetta and cook until its fat begins to render, 2 to 3 minutes. Add the carrot, onion, celery, and garlic and cook until the vegetables begin to brown, 4 to 6 minutes. Stir in the fennel seed and pepper flakes. Add the tomatoe...

View full recipe at Fine Cooking


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