Penne with turkey bolognese
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Makes 6 servings


    • 1/2 pound prosciutto, finely diced
    • 1/4 cup finely chopped carrot
    • 1/4 cup finely chopped yellow onion
    • 1/4 cup finely chopped celery
    • 4 medium cloves garlic, minced
    • 1/4 to 1/2 teaspoon crushed red pepper flakes
    • 1 cup dry white wine
    • 1/2 cup packed flat-leaf parsley
    • 2 dried bay leaves (remove after cooking)
    • 4 cups medium-diced roast turkey
    • 1 pound dried penne pasta
    • 1/4 cup parmesan cheese for garnish
    • 1/4 cup fresh basil for garnish


Baking Directions:

1. Heat a wide, heavy-duty 6- to 8-quart pot over low to medium heat. Add the prosciutto and cook until the fat begins to render, about 2 to 3 minutes. Add the carrot, onion, celery, and garlic. Lightly season with salt and pepper and cook the vegetables until translucent, about 4 to 6 minutes. Stir in the pepper flakes. 2. Add the plum tomatoes and white wine, simmer over low heat for 2 to 3 minutes, then add the parsley, and bay leaves, stir and cook for about 15 to 20 minutes. 3. Add the turkey and simmer over low to medium heat until the sauce is thick and rich, about 10 to 15 minutes. Discard the bay leaves and season to taste with salt. 4. Cook the pasta until al dente in lightly salted boiling water according to package directions; drain. Toss the pasta with the bolognese, transfer to a serving platter, garnish with parmesan cheese and fresh basil, and serve.

Recipe tags

Thanksgiving American

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