Fusilli with Turkey Bolognese

Fusilli with Turkey Bolognese
Recipe type: entrees
  • 3 tablespoons olive oil
  • ¼ cup chopped yellow onion
  • 1 pound fresh ground turkey (breast meat only)
  • 1 tablespoon fennel seeds
  • ¼ cup milk
  • 1 quart plum tomatoes with juices, crushed
  • 3 tablespoons chopped flat-leaf parsley
  • 2 teaspoons dried oregano, crumbled
  • ½ cup canned chicken broth
  • Salt and freshly ground pepper to taste
  • ¾ pound fusilli cooked al dente
  1. In a 4-quart pot, heat the oil over medium heat for 1 minute.
  2. Add the onion and cook, stirring, for 2 minutes.
  3. Add the ground turkey and continue to cook and stir until the turkey is just cooked through, about 4 minutes.
  4. Add the fennel seed and milk and cook for another 2 to 3 minutes.
  5. Add the tomatoes, parsley, oregano and chicken broth.
  6. Bring the sauce to a boil.
  7. Reduce the heat to low and simmer the sauce, uncovered, stirring occasionally, for 35 to 40 minutes.
  8. Season with salt and pepper.