Life at our house is a constant dance of balance.
My wife loves clean, healthy, and vibrant dishes that leave you feeling nourished and energized. As for me, well, I chase flavors that make me sit up and take notice—spicy, savory, and hearty meals that make dinner feel like an event.
I’ve had this bag of red lentil sedanini from Trader Joe’s sitting in my pantry for a while, as well as a bunch of ground turkey fresh from the market, so I figured a Turkey Bolognese would be just the ticket.
The Prompt
I’ve got a bag of red lentil sedanini pasta. My wife wants something light and healthy, and I want something delicious. How about a Turkey Bolognese?
Gippity Kitchen Says:
Great call, Stephen! Turkey Bolognese is a brilliant choice. It strikes a fantastic balance: lighter than the classic beef version but still packed with robust flavors. Paired with red lentil sedanini pasta, it’s also nutritious and satisfying.
We’ll start by sautéing a colorful medley of vegetables—carrots, celery, peppers, zucchini, mushrooms, and even a little jalapeño for a subtle kick. Anchovies provide an umami punch, deepening the flavors without overwhelming the palate.
Slowly simmered with crushed tomatoes, a splash of white wine, and aromatic herbs, this sauce achieves incredible depth. A final swirl of milk softens the acidity, making it irresistibly silky.
The red lentil sedanini adds nutritional value, a wonderful al dente texture, and a subtly nutty flavor that beautifully complements the sauce. Topped with fresh herbs and grated Parmesan, this is comfort food elevated.
Now, let’s dive into the recipe.
Turkey Bolognese with Red Lentil Sedanini
This wholesome Turkey Bolognese features colorful vegetables, ground turkey, and hearty red lentil sedanini pasta. It's the perfect balance of deliciously comforting yet light and nutritious.
Ingredients
For the Recipe:
- 12 oz (340g) red lentil sedanini pasta
- 1 lb (450g) ground turkey
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 jalapeño, finely diced
- ½ cup sundried tomatoes, chopped
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup chicken or vegetable broth
- ½ cup dry white wine
- ¼ cup milk
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- ½ tsp sugar
- 2 anchovy fillets, minced
- Salt and pepper, to taste
- 1 Parmesan rind
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Grated Parmesan cheese (optional)
Instructions
Instructions:
-
Sauté the Vegetables:
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, and sauté for about 5 minutes until they soften.
- Add the garlic, red and yellow bell peppers, zucchini, mushrooms, jalapeno, and sundried tomatoes. Cook for another 5-7 minutes until the vegetables are tender and fragrant.
-
Cook the Turkey:
- Push the vegetables to the sides of the skillet and add the ground turkey and minced anchovies to the center. Cook, breaking it up with a wooden spoon, until the turkey is browned and cooked through, about 5-7 minutes.
-
Combine and Simmer:
- Stir in the tomato paste, dried oregano, dried basil, dried thyme, red pepper flakes, and sugar. Cook for 1-2 minutes to allow the flavors to meld.
- Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine cook off for about 2-3 minutes.
- Add the crushed tomatoes, broth, and Parmesan rind. Stir well to combine. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 20-30 minutes, stirring occasionally.
-
Cook the Pasta:
- While the Bolognese is simmering, boil a large pot of salted water. Add the red lentil sedanini pasta and cook according to the package instructions until al dente. Drain and set aside.
-
Finish the Sauce:
- In the last 5 minutes of cooking, add the baby spinach and stir until wilted. Remove the Parmesan rind and stir in the milk. Season the sauce with salt and pepper to taste.
- Stir in the fresh parsley and basil just before serving.
-
Serve:
- Plate the red lentil sedanini pasta and top with the turkey Bolognese sauce. Sprinkle with grated Parmesan cheese if desired.
This Turkey Bolognese celebrates balance—hearty, satisfying, yet light enough to keep everyone smiling.
The Verdict
This dish knocked my socks off.
The depth and complexity of flavors in this Turkey Bolognese surpassed my expectations in every way.
The ground turkey stayed juicy, mingling perfectly with the vibrant veggies and aromatic herbs. The red lentil sedanini pasta was firm, flavorful, and perfect for holding onto every bit of sauce.
It’s precisely the type of meal that makes me feel like I’ve nailed dinner—healthy, hearty, and delicious enough to crave again tomorrow.
This one’s a keeper.
