🍽️ Turkey Bolognese with Penne and Pine Nuts

Name: Turkey Bolognese with Penne and Pine Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: Salt Pinch; Carrots 3 pcs.; Onions, yellow 1 pc.; Garlic cloves 1 pc.; Turkey breast cutlets 600 g; Oil 3 tbsp.; Pepper, black ground Pinch; Tomato paste 2 tbsp.; Tomatoes, chopped 800 g; Water 250 ml; Sugar Pinch; Marjoram, dried Pinch; Penne Rigate 500 g; Pine nuts 4 tbsp.; Parsley, fresh 10 g

638 kcal · 30 min · 4 servings

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Ingredients

Salt Pinch
Carrots 3 pcs.
Onions, yellow 1 pc.
Garlic cloves 1 pc.
Turkey breast cutlets 600 g
Oil 3 tbsp.
Pepper, black ground Pinch
Tomato paste 2 tbsp.
Tomatoes, chopped 800 g
Water 250 ml
Sugar Pinch
Marjoram, dried Pinch
Penne Rigate 500 g
Pine nuts 4 tbsp.
Parsley, fresh 10 g

Instructions

1. Bring about 5 liters of water with salt to a boil in a large pot.
2. Wash the carrots thoroughly, peel them, and cut off the ends.
3. Cut the carrots lengthwise into quarters and dice them into small cubes.
4. Halve the onions, peel them, and cut them into fine pieces.
5. Peel the garlic and chop it finely.
6. Wash the turkey meat and pat it dry with a kitchen towel.
7. Cut the turkey meat into thick strips.
8. Heat some oil in a pot over medium heat.
9. Fry the turkey meat in it for about 4 minutes until golden brown.
10. Season the meat with salt and pepper.
11. Remove the meat from the pot and place it on a plate.
12. Leave the pot with the remaining fat unwashed.
13. Reheat the pot over medium heat.
14. Fry the carrots together with the onions and garlic for about 3 minutes.
15. Add the tomato paste and fry it for about 1 minute.
16. Deglaze the mixture with chopped tomatoes and water.
17. Season the sauce with salt, pepper, sugar, and marjoram.
18. Let the sauce simmer for about 12 minutes over medium heat.
19. Add the turkey meat back to the sauce after about 10 minutes.
20. Let everything finish cooking together.
21. Add the penne to the boiling salted water.
22. Cook the pasta for about 10 minutes al dente.
23. Heat a frying pan over medium heat.
24. Roast the pine nuts in it without fat for approx. 3 minutes until golden brown.
25. Wash the parsley and shake it dry.
26. Pluck the leaves from the stems.
27. Finely chop the parsley leaves.
28. Drain the penne in a sieve.
29. Adjust the turkey bolognese to taste with salt, pepper, and sugar.
30. Plate the pasta and the sauce.
31. Garnish the dish with the roasted pine nuts and the parsley.

Nutrition per serving

kcal: 638
Protein: 48 g · Fett/Fat: 24 g · Carbs: 64 g