Description
Experience the rich flavors of White Bolognese (Ragù Bianco) made with ground turkey, fennel, and creamy sauce. This easy dish is perfect for cozy dinners or special occasions, creating memorable meals with loved ones.
Ingredients
Scale
- 1 medium fennel bulb
- 1 medium yellow onion
- 1 large carrot
- 1 Tbsp. extra-virgin olive oil
- 1 lb. ground turkey
- 8 oz. mild Italian sausage
- 4 garlic cloves, minced
- 1 1/2 Tbsp. finely chopped fresh rosemary
- 1 1/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 1 cup dry white wine (such as Pinot Grigio)
- 2 cups low sodium chicken broth
- 1/2 cup heavy cream
- 2 bay leaves
- A pinch of freshly grated or ground nutmeg
- 1 Parmesan rind (optional)
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 lb. DeLallo Pappardelle Pasta
Instructions
- Finely mince fennel, onion, and carrot; set aside.
- Heat olive oil in a pot and sauté ground turkey and Italian sausage until nearly cooked; add minced veggies and garlic, cooking until fragrant.
- Deglaze with white wine, simmer to reduce.
- Add chicken broth, cream, bay leaves, and nutmeg; simmer until thickened.
- Cook pappardelle in salted water until just shy of al dente; drain and reserve pasta water.
- Combine pasta and sauce in the pot, using reserved water to adjust consistency; toss to coat.
- Serve garnished with Parmigiano-Reggiano and cracked pepper.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge.
For longer storage, freeze in a freezer-safe bag for up to 3 months.
Avoid overcooking vegetables to keep their sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg