Lunch: Turkey Bolognese

Recipe by Anna Watson Carl This pappardelle bolognese is a little lighter thanks to ground turkey instead of beef.

This recipe includes superfoods such as:

Basil

Health benefits of Turkey Bolognese

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 tbsp. extra-virgin olive oil
1/2 lb. ground turkey
1 small carrot, diced (1/4 cup)
1 rib celery, diced (1/4 cup)
1 small onion, diced (1 cup)
3 cloves garlic, minced
kosher salt
Black pepper
1 28-oz. can whole tomatoes, with juices
2 bay leaves
10 oz. pappardelle
1/4 c. fresh basil, plus more for garnish
1 tbsp. balsamic vinegar
Parmesan cheese, for serving

Instructions

In a large pot, heat 1 tablespoon olive oil over medium-high heat. Cook turkey until no longer pink and slightly brown, 6 to 7 minutes. Transfer to a bowl.
Add remaining 2 tablespoons olive oil over medium-high heat. Add carrot, celery, onion, and garlic and cook until beginning to soften, 6 minutes. Season with salt and pepper.
Add tomatoes and gently crush them using the back of a wooden spoon. Add bay leaves and bring mixture to a boil. Reduce heat to low and simmer 20 minutes.
Meanwhile, bring a second large pot of salted water to a boil. Cook pappardelle until al dente, 6 to 8 minutes. Drain pasta, then return to pot.
Stir in basil and balsamic vinegar and season with salt and pepper. Remove bay leaves. Toss sauce and pasta together in the pot. Divide into serving bowls and garnish with basil and grated Parmesan.

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