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–+ servings

Spaghetti with Turkey Bolognese and Pancetta

A lighter twist to Bolognese sauce doesn’t need to be lacking in flavour. This turkey Bolognese gets loads of rich flavour from chopped pancetta.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Pasta Range: Tradizionale
Pasta Shape: Spaghetti
Cooking Skill: Advanced
Collection: Zero Waste
Serves: 4
Calories: 650kcal

Ingredients

  • 1 pkg Italpasta Tradizionale Spaghetti
  • 1/4 cup extra virgin olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 stalk celery finely chopped
  • 4 clove garlic minced
  • 1 tbsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb ground turkey
  • 2/3 cup pancetta (or precooked bacon) chopped
  • 3/4 cup dry white wine (or 1/4 / 60 ml lemon juice)
  • 1 tube tomato paste
  • 1 jar strained tomatoes (passata)
  • 1/4 cup 35% whipping cream (or 1/4 / 60 ml milk)
  • 1/4 cup fresh parsley chopped
  • grated Parmesan cheese
US - Metric

Instructions

  • Heat oil in large heavy-bottom saucepan set over medium heat; cook onion, carrot, celery, garlic, Italian seasoning, salt and pepper, stirring often, for about 10 minutes or until vegetables are tender but not browned.
  • Increase heat to medium-high; cook turkey and pancetta, breaking up turkey into small pieces with wooden spoon, for about 10 minutes or until lightly browned. Stir in wine and tomato paste; cook for about 3 minutes or until slightly thickened. Stir in tomatoes and cream. Reduce heat to low; simmer gently for 1 to 1 1/2 hours or until thickened and flavourful.
  • During the last 10 minutes of simmering; cook pasta according to package directions and drain well. Toss with sauce; top with parsley and sprinkle of Parmesan.

Tips

  • Sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use up all of your leftover fresh herbs to make a gremolata: a fresh herb condiment that can be used to brighten up stews, pastas, salads, vegetables or even grilled meats.  It's classically made with parsley, but you can use basil, mint or a medley of fresh herbs, depending on what you have on hand.
CLASSIC ITALIAN GREMOLATA
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
1 1/4 cups (300 ml) finely chopped fresh parsley
1/4 cup (60 ml) extra virgin olive oil
1 tbsp (15 ml) lemon zest
4 cloves garlic, minced
2 tbsp (30 ml) grated Parmesan cheese
1/4 tsp (1 ml) each salt and pepper
Instructions
  1. Stir together parsley, oil, lemon zest, garlic, Parmesan, salt and pepper.
Makes approximately 1 1/2 cups (375 ml)
Tips
  • Serve a dollop of gremolata over Pasta Bolognese, Osso Buco or on grilled burgers and sausages.  And leftover gremolata freezes very well.
NOTE: Nutritional Analysis below is for Spaghetti with Turkey Bolognese and Pancetta only.

Nutritional Analysis

Calories: 650kcal | Carbohydrates: 68g | Protein: 34g | Fat: 26g | Cholesterol: 95mg | Sodium: 1110mg | Fiber: 6g | Sugar: 10g