Pasta with Turkey Bolognese

Pasta with Turkey Bolognese
Photo by Scott Phillips


  • 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
  • 2 dried bay leaves
  • ¼ cup finely chopped yellow onion
  • + 9 more ingredients
    • Kosher salt
    • ¼ cup finely chopped celery
    • ½ cup packed flat-leaf parsley
    • 1 cup whole milk
    • ½ lb. pancetta, finely diced
    • 1-½ tsp. fennel seed, lightly crushed
    • ¼ to ½ tsp. crushed red pepper flakes
    • 1 cup homemade turkey broth or lower-salt canned chicken broth
    • ¼ cup finely chopped carrot

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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