Mushroom Sundried Tomato Bolognese
with balsamic garlic roasted broccoli

Name: Mushroom Sundried Tomato Bolognese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 lbs Lean ground turkey; 4 cloves Garlic, minced; 1 large Onions, diced; 1 lb Mushrooms, brown, sliced; 1/4 bunch Parsley, chopped; 1/4 cup Sundried tomatoes in oil, chopped; 3/4 lb Pasta (like penne); 3 Tbsp Cooking oil; 2 tsp Basil; 1 tsp Oregano; 1 can Crushed tomatoes (28 oz / 794 g can); 1 tsp Salt; 1/4 tsp Black pepper; 2 oz Parmesan cheese (opt), shaved; 1 1/2 lb Broccoli, chopped; 4 cloves Garlic, minced; 1 1/2 Tbsp Balsamic vinegar; 2 tsp Brown sugar; 2 Tbsp Olive oil; for serving Red chili flakes (opt)

Active: 35 min Total: 35 min

Original

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.

Dependency

Eggplant Bolognese Pizzas

Proteins

Ground meat

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Mushroom Sundried Tomato Bolognese:

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

Garlic Balsamic Roasted Broccoli:

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

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)

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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}

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