Turkey Bolognese With Noodles Food

ONE-POT TURKEY BOLOGNESE WITH "SPAGHETTI"

Steps:

• Press Sauté and add the olive oil, onion, garlic, turkey, and 1 teaspoon salt to the Instant Pot. Sauté until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. While the meat is cooking, pour the diced tomatoes, with their juices, into a blender and blend until smooth. Set aside until the meat is browned.
• Press Cancel to change cooking cycles. Add in the blended tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoon salt and stir well.
• Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes.
• When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste.
• Cut the cooked spaghetti squash in half crosswise, and use a spoon to remove the seeds from the center. Use a fork to scrape out "noodles" from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for 1 week.

TURKEY BOLOGNESE WITH PENNE

Steps:

• Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

TURKEY BOLOGNESE WITH NOODLES

Steps:

• Combine the carrot, onion, and celery in a food processor, and pulse until the vegetables are very finely chopped.
• Heat a Dutch oven over medium-high heat. When the pan is hot, spray it with olive oil spray and add the vegetables. Cook, stirring often, until the vegetables have softened, about 5 minutes.
• Add the turkey to the Dutch oven. Cook, stirring with a wooden spoon to break it up, until it is just cooked through, about 5 minutes.
• Add the wine and bring the mixture to a boil. When the wine has reduced by about half, add the marinara sauce. Season with the nutmeg and salt and pepper to taste. Reduce the heat to low and simmer the sauce, stirring it occasionally, for 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, 8 to 10 minutes; drain.
• Divide the noodles among 4 bowls, and ladle the Bolognese sauce on top. Sprinkle each serving with 1 tablespoon of the cheese, and serve.
• Fat: 13g (before), 3.7g (after)
• Calories: 980 (before), 339 (after)
• Protein: 30g
• Carbohydrates: 45g
• Cholesterol: 46mg
• Fiber: 5g
• Sodium: 432mg