Mushroom Sundried Tomato Bolognese with balsamic garlic roasted broccoli
This rustic pasta is full of homey flavors. Best of all, this meal forms the foundation for Wednesday and Thursday's dinners too. This hearty mushroom bolognese gets spooned over pasta tonight and then made into eggplant pizzas tomorrow night. Leftover pasta will also go into Thursday's minestrone. Enjoy with a simple side dish of roasted broccoli.
Ingredients
- Lean ground turkey - 2 lbs
- Garlic - 4 cloves, minced
- Onions - 1 large, diced
- Mushrooms, brown - 1 lb, sliced
- Parsley - 1/4 bunch, chopped
- Sundried tomatoes in oil - 1/4 cup, chopped
- Pasta (like penne) - 3/4 lb
- Cooking oil - 3 Tbsp
- Basil - 2 tsp
- Oregano - 1 tsp
- Crushed tomatoes (28 oz / 794 g can) - 1 can
- Salt - 1 tsp
- Black pepper - 1/4 tsp
- Parmesan cheese (opt) - 2 oz, shaved
- Broccoli - 1 1/2 lb, chopped
- Garlic - 4 cloves, minced
- Balsamic vinegar - 1 1/2 Tbsp
- Brown sugar - 2 tsp
- Olive oil - 2 Tbsp
- Red chili flakes (opt) - for serving
Nutrition Facts
Prep
- Broccoli / Garlic - Prep as directed. (Can be done up to 3 days ahead)
- Make vinaigrette - Whisk together garlic, balsamic vinegar, brown sugar, and olive oil. (Can be done up to 5 days ahead)
- Ground turkey - Season with salt and pepper. (Can be done up to 1 day ahead)
- Garlic / Onions / Mushrooms / Parsley / Sundried Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
Make
- Preheat oven to 400F (204C) degrees.
- Toss broccoli with vinaigrette and spread out onto a sheet pan. Sprinkle with salt and pepper. Roast in oven for 20 to 25 minutes, giving a shake midway through. Season roasted broccoli with salt, pepper, and red chili flakes.
- {This will make some extra pasta for Thursday's dinner} Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add pasta. Cook according to package instructions.
- Heat a saute pan over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the onions with a dash of salt. Saute until softened, ~3 minutes.
- Next add in ground turkey with basil and oregano. Break up with a wooden spoon and cook for 3 to 5 minutes. If there's a lot of grease, feel free to drain before adding in crushed tomatoes, mushrooms, sundried tomatoes, salt and pepper. Bring to a boil and then simmer until meat is cooked through and mushrooms are softened, 5 to 8 more minutes. Season to taste with salt, pepper, more spices. Serve over pasta and sprinkle with chopped parsley and parmesan, if desired. Enjoy with broccoli. {Reserve half the sauce for Wednesday's dinner and 2 cups (472 ml) of pasta for Thursday's dinner}
Reviews
This meal has 21 reviews
I went easy on the salt and it was great.
If you change the recipe by using less meat and more spices, it will be delicious! I used tons of salt free seasoning mix and it was great!
We made this for our family and to share with another family who just had a baby. A great one to make ahead and pack up! We made the veggie version because of lots of zucchini in the garden, and it was a hit! We are planning to puree the sauce and use for pizza later this week. Yum!
I used half the amount of turkey while keeping the amounts of the other ingredients the same - I can't imagine using double the meat as even this amount made way too much for even 2 days use. I used gemelli pasta which worked well. I also didn't use any sugar & added some cinnamon and white pepper to the sauce, using it to make a "regular" pizza the next day.
delicious! served over steamed kale. freezes well too!
I agree with other reviewers that I'd omit the brn sugar next time - tasted more like an Asian dish than an Italian one with that addition. Pasta sauce we used a few subs as it was what we had on hand - a can of diced Italian flavored tomatoes, dried tomatoes, and shitake mushrooms (frozen). We'd make it again!