Mushroom Sundried Tomato Bolognese
with balsamic garlic 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)
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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}
Nutrition Facts
Reviews
Ratings
21 reviews
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!
0 HelpfulWe 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!
0 HelpfulI 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.
0 HelpfulI 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!
0 Helpful