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Italian
Turkey Bolognese
A proper soffritto-built ragù — slow, savory, finished with almond milk like Bologna intended — on protein rigatoni.
487Calories
46.3gProtein
38.9gNet carbs
10.4gFiber
13.9gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
12 oz (350 g) 93% lean ground turkey
350 g
9 oz (250 g) 99% lean ground turkey
250 g
1 onion (150 g), minced fine
150 g
1 carrot (100 g), minced fine
100 g
2 ribs celery (100 g), minced fine
100 g
4 cloves garlic, minced
12 g
2½ tsp (10 g) olive oil
10 g
4 Tbsp (60 g) tomato paste
60 g
2½ cups (600 g) canned crushed tomatoes
600 g
½ cup (120 g) unsweetened almond milk
120 g
2 tsp Italian herbs + ¼ tsp nutmeg + 1¼ tsp salt + black pepper
10 g
6½ oz (180 g) chickpea rigatoni
180 g
2 Tbsp (10 g) nutritional yeast, to serve
10 g
Method
- Sweat the soffritto — onion, carrot, celery — in the oil over medium with a pinch of salt, 8 unhurried minutes. This trio IS bolognese.
- Turn the heat up, add both turkeys, and brown hard, breaking them fine, ~7 minutes. Garlic and tomato paste for 2 more, until brick-dark.
- Crushed tomatoes, herbs, nutmeg, and a cup of water. Simmer partially covered 30 minutes (longer only improves it), until thick and spoon-standing.
- Stir in the almond milk for the final 5 — Bologna's traditional finishing step, and it rounds the acidity into velvet.
- Toss with just-shy-of-done rigatoni and pasta water until every tube is coated. Nutritional yeast over the top.
Nutrition facts
Per serving.
Calories487
Total fat13.9 g
Total carbohydrate49.3 g
Dietary fiber10.4 g
Net carbs38.9 g
Protein46.3 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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