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Turkey Bolognese Ragu With Pappardelle

 
One serving costs about $18.26 One serving costs about $18.26 One serving costs about $18.26

$18.26 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy sauce
spoonacular Score:80%

Spoonacular Score: 80%

 

Turkey Bolognese Ragu With Pappardelle might be a good recipe to expand your sauce recipe box. One serving contains 2532 calories, 171g of protein, and 99g of fat. For $18.26 per serving, this recipe covers 85% of your daily requirements of vitamins and minerals. This recipe serves 1. This recipe from Foodista has 1 fans. Head to the store and pick up garlic, olive oil, wine, and a few other things to make it today. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is solid. If you like this recipe, take a look at these similar recipes: Ragù alla bolognese (Bolognese Sauce), Pappardelle With Ragù, and Bolognese Sauce (ragu Bolognese).

Ingredients

Servings:
1 lb
1 lb ground turkey
ground turkey
0.25 lb
0.25 lb italian sausage
italian sausage
1 cup
1 cup white onion
white onion
1 cup
1 cup celery
celery
1 cup
1 cup carrots
carrots
1 Tbsp
1 Tbsp fresh garlic
fresh garlic
3 Tbsps
3 Tbsps olive oil
olive oil
0.5 tsps
0.5 tsps dried red chili flakes
dried red chili flakes
2
2  dried bay leaves
dried bay leaves
1 Tbsp
1 Tbsp fresh thyme leaves
fresh thyme leaves
2 Tbsps
2 Tbsps tomato paste
tomato paste
1 cup
1 cup lowfat milk
lowfat milk
1 cup
1 cup dry white wine
dry white wine
28 oz
28 oz tomatoes
tomatoes
1 lb
1 lb cooked pappardelle
cooked pappardelle
some
some black kosher salt
black kosher salt
2 Tbsps
2 Tbsps italian fresh parsley
italian fresh parsley
3 Tbsps
3 Tbsps parmesan cheese
parmesan cheese
1 lb ground turkey
1 lb
ground turkey
0.25 lb italian sausage
0.25 lb
italian sausage
1 cup white onion
1 cup
white onion
1 cup celery
1 cup
celery
1 cup carrots
1 cup
carrots
1 Tbsp fresh garlic
1 Tbsp
fresh garlic
3 Tbsps olive oil
3 Tbsps
olive oil
0.5 tsps dried red chili flakes
0.5 tsps
dried red chili flakes
2  dried bay leaves
2
dried bay leaves
1 Tbsp fresh thyme leaves
1 Tbsp
fresh thyme leaves
2 Tbsps tomato paste
2 Tbsps
tomato paste
1 cup lowfat milk
1 cup
lowfat milk
1 cup dry white wine
1 cup
dry white wine
28 oz tomatoes
28 oz
tomatoes
1 lb cooked pappardelle
1 lb
cooked pappardelle
some black kosher salt
some
black kosher salt
2 Tbsps italian fresh parsley
2 Tbsps
italian fresh parsley
3 Tbsps parmesan cheese
3 Tbsps
parmesan cheese

Equipment

wooden spoon
wooden spoon
pot
pot
wooden spoon
wooden spoon
pot
pot


Instructions

Heat olive oil in a large heavy pot. Add onions, carrots, celery, and garlic. Saute until softened but not browned. Add chili flakes and saut for an additional minute. Add turkey, Italian sausage, and teaspoon of kosher salt. Use a wooden spoon to crumble the meat and break into small pieces. Once the meat is no longer pink, add thyme and bay leaves. Add tomato paste and cook for an additional 2-3 minutes. Add the milk and bring to a simmer. Continue simmering until all the milk has evaporated and only clear juices remainabout 10 minutes. Add the wine and bring to a simmer. Continue simmering until all the wine has evaporatedabout 10 minutes. Add tomatoes with its juices and bring to a boil, then place the heat at the lowest setting. Continue on this very low simmer for 2 2 hours, stirring every 20 minutes until you get a rich, thick meaty sauce. Check for seasonings and add kosher salt and pepper accordingly. Toss the cooked pappardelle in Bolognese sauce and serve topped with Parmesan cheese. Garnish with Italian parsley and Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $18.91
Ingredient
1 pound ground turkey
¼ pounds italian sausage
1 cup white onion
1 cup celery
1 cup carrots
1 tablespoon fresh garlic
3 tablespoons olive oil
½ teaspoons dried red chili flakes
2 dried bay leaves
1 tablespoon fresh thyme leaves
2 tablespoons tomato paste
1 cup lowfat milk
1 cup dry white wine
28 ounces tomatoes
1 pound cooked pappardelle
2 tablespoons italian fresh parsley
3 tablespoons parmesan cheese
Price
$7.48
$0.88
$0.35
$0.38
$0.22
$0.18
$0.50
$0.05
$0.04
$0.37
$0.13
$0.40
$3.25
$2.98
$1.05
$0.32
$0.32
$18.91

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
2531 Calories
171g Protein
99g Total Fat
205g Carbs
93% Health Score
Limit These
Calories
2531
127%

Fat
99g
153%

  Saturated Fat
24g
152%

Carbohydrates
205g
68%

  Sugar
56g
62%

Cholesterol
484mg
162%

Sodium
2016mg
88%

Alcohol
24g
137%

Get Enough Of These
Protein
171g
343%

Vitamin A
31130IU
623%

Selenium
224µg
321%

Vitamin B6
5mg
298%

Vitamin B3
59mg
298%

Vitamin K
273µg
260%

Phosphorus
2259mg
226%

Vitamin C
163mg
198%

Manganese
3mg
177%

Potassium
5581mg
159%

Zinc
17mg
118%

Magnesium
461mg
115%

Fiber
26g
104%

Vitamin B2
1mg
98%

Vitamin E
14mg
98%

Vitamin B1
1mg
88%

Vitamin B5
8mg
86%

Calcium
842mg
84%

Vitamin B12
4µg
83%

Copper
1mg
82%

Iron
14mg
82%

Folate
314µg
79%

Vitamin D
6µg
44%

covered percent of daily need

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