Bring out your inner Italian grandma and make the (lighter) bolognese of your dreams.
Ground Turkey Bolognese
1 lb . angel hair pasta
1 tbsp . extra-virgin olive oil
1 large onion (, chopped)
1 large carrot (, peeled and chopped)
1 celery stalk (, chopped)
3 cloves garlic (, minced)
1 lb . ground turkey
Freshly ground black pepper
1 28- ounce can crushed tomatoes
1/2 c . dry white or red wine
1/4 c . freshly chopped parsley (, plus more for garnish)
2 tsp . dried oregano
freshly grated Parmesan (, for serving)
In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and return to pot.
Meanwhile, make bolognese: In a large skillet or pot over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 5 to 7 minutes. Add ground turkey and cook until no longer pink, 5 minutes more. Season with salt and pepper.
Add crushed tomatoes, wine, parsley, and dried oregano.