Heart-Healthy Tagliatelle Bolognese
Elevate your pasta night with this Heart-Healthy Tagliatelle Bolognese, a wholesome twist on the classic Italian dish. Packed with nourishing ingredients, this recipe features whole-grain tagliatelle and lean ground turkey in place of traditional pasta and beef, making it a lighter yet protein-rich option. The sauce is a flavorful medley of finely diced vegetables, low-sodium crushed tomatoes, and aromatic herbs, simmered to perfection for a hearty and satisfying meal. With a prep and cook time of just over an hour, this dish is ideal for busy weeknights or casual gatherings. Garnish with fresh parsley and a sprinkle of Parmesan cheese for an extra layer of flavor. Whether you're focused on heart health or simply seeking a nutritious take on a beloved comfort food, this tagliatelle recipe promises a balance of taste and wellness. Perfect for family dinners or meal prepping, it serves four generously!
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Recipe Information
Ingredients
- 12 oz Whole-grain tagliatelle
- 2 tbsp Extra-virgin olive oil
- 1 lb Lean ground turkey (at least 93% lean)
- 1 medium Yellow onion
- 1 medium Carrot
- 1 medium Celery stalk
- 3 Garlic cloves
- 28 oz Low-sodium canned crushed tomatoes
- 1 cup Low-sodium chicken broth
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Crushed red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Chopped fresh parsley (optional, for garnish)
- 2 tbsp Grated Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of water to a boil and add a pinch of salt. Cook the whole-grain tagliatelle according to the package instructions, about 8-10 minutes. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
While the pasta cooks, finely dice the onion, carrot, and celery. Mince the garlic cloves.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables soften.
Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
Push the vegetables to one side of the pan and add the ground turkey. Cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked through.
Stir in the tomato paste, oregano, basil, and crushed red pepper flakes. Mix well to coat the turkey and vegetables evenly.
Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Stir to combine.
Reduce the heat to low, cover, and let the sauce simmer gently for 25-30 minutes, stirring occasionally, until it thickens slightly.
If the sauce becomes too thick, add a splash of the reserved pasta water to adjust the consistency.
Toss the drained tagliatelle with the prepared Bolognese sauce in the skillet or Dutch oven. Mix well until the pasta is evenly coated with the sauce.
Serve immediately, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 45.4 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4770 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
