Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Turkey-and-Mushroom Bolognese 3.0 (1) 1 Review By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on April 20, 2020 Rate PRINT Share Prep Time: 35 mins Total Time: 1 hr 15 mins Yield: 4 to 6 Serves This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in for a flavor boost. Sautéed carrots and onion provide sweetness, and concentrated tomato flavor in the form of a paste adds instant depth. Ingredients ¼ cup extra-virgin olive oil, plus more for drizzling 1 small onion, chopped (1 ½ cups) 2 carrots, peeled and chopped (¾ cup) 8 ounces cremini mushrooms or shiitake-mushroom caps, or a combination, chopped (2 ¼ cups) Kosher salt and freshly ground pepper 1 pound ground turkey 3 ounces pancetta, finely chopped (⅔ cup) 1 tablespoon minced garlic (from 3 cloves) 1 tablespoon tomato paste ⅔ cup dry white wine, such as Sauvignon Blanc 1 cup low-sodium chicken broth 2 ½ cups All-Purpose Tomato Sauce ¾ cup whole milk 12 ounces rigatoni Grated Parmigiano-Reggiano, for serving Chopped fresh parsley leaves, for serving Directions Heat 3 tablespoons oil in a pot over medium-high. When it shimmers, add onion, carrots, and mushrooms; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 8 to 10 minutes (if bottom of pot browns too quickly, reduce heat to medium). Add remaining 1 tablespoon oil, turkey, and pancetta; season with salt and pepper. Cook, breaking turkey into bite-size pieces, until browned in places, about 5 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute more. Add wine and boil, scraping up any browned bits, until mostly evaporated. Add broth and tomato sauce; bring to a boil, then reduce heat to low and simmer, stirring a few times, until thickened and reduced slightly, about 30 minutes. Stir in milk and continue simmering until again thickened and reduced slightly, 12 to 15 minutes more. Remove from heat. Meanwhile, cook pasta in a large pot of generously salted boiling water according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with a few spoonfuls of Bolognese and enough pasta water for sauce to evenly coat pasta. Serve pasta with more Bolognese, topped with cheese, parsley, and a drizzle of oil. Chris Simpson Cook's Notes Extra Bolognese sauce can be refrigerated in an airtight container up to 3 days, or frozen for up to 3 months. Originally appeared: Martha Stewart Living, January/February 2020 Rate It PRINT