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White Bolognese with Ground Turkey

on Fresh Tagliatelle with Wilted Leafy Greens

Cooking time

25 minutes

Servings

2/4

Calories

890 /serving

Usually, when we think of bolognese, we picture a rich, dark meat sauce that’s reddened with tomato taste. This version rethinks the traditional colour scheme, by skipping the tomatoes to focus on another flavour profile, combining browned ground turkey with carrots, greens, parsley and a few pinches of Italian-style seasoning before stirring in cream. The result is a thick and velvety sauce that’s just as deserving of classic status. Submerge fresh ribbons of tagliatelle pasta, and twist that fork.

We will send you:

  • 285g Ground turkey
  • 120g Baby spinach (or baby kale)
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 100g Carrots
  • 225g Fresh tagliatelle
  • 30g Vegetable demi-glace
  • 75ml Heavy cream
  • 25g Shaved Parmesan (contains rennet)
  • 10g Bellissima Italia Fennel & Onion spice blend (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley, crushed cayenne pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large pan
Strainer
Peeler
Oil
Salt & pepper
Total Fat
48 g
Saturated Fat
18 g
Sodium
1270 mg
Total Carbs
74 g
Sugars
7 g
Protein
47 g
Fibres
7 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Peel and small-dice the carrots. Peel, halve and mince the shallot. Mince the garlic. Finely chop the parsley leaves and stems.
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Start the bolognese
In a large pan, heat a drizzle of oil on medium. Add the carrots, shallot and garlic to the pan; season with S&P. Sauté, stirring frequently 4 to 6 minutes, until the shallot is translucent. Add the ground turkey*; season with the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until the turkey is cooked through.
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Boil the pasta
While the turkey cooks, add the pasta to the pot of boiling water, separating the strands with your hands as you add them. Boil, stirring occasionally, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
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Finish the bolognese
To the pan of ground turkey, add the demi-glace and reserved cooking water. Reduce the heat to simmer and cook, stirring occasionally, 4 to 5 minutes, until slightly reduced. Add the heavy cream and season with S&P. Simmer, 1 to 2 minutes, until the flavours have combined. Add the spinach and cook, 1 to 2 minutes, until wilted; season with S&P to taste.
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Combine the pasta & serve
To the pan of bolognese, add the cooked pasta. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce. Divide the finished pasta between your bowls. Garnish with the Parmesan and parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.