THE most comforting dish of the year is happening right here, right now: 30-Minute Fettuccine Turkey Bolognese. You had me a fettuccine.
- 2 tablespoons olive oil
- 1 onion, (small dice)
- 1 medium carrot, (small dice)
- 3 garlic cloves, (minced)
- 1 pound ground turkey meat
- 1.5 teaspoons salt (plus 3 teaspoons for pasta water)
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1 28 ounce can crushed tomatoes
- 1/4 cup chopped parsley
- 1 tablespoon butter (optional)
- 1/4 cup freshly grated parmesan cheese
- 3/4 pound fettuccine pasta
- 1/4 cup reserved pasta water
- Bring a large pot of water to a boil. Meanwhile, heat a large pan over medium/high heat. Add the olive oil, onion, carrot, and a pinch of salt. Cook for 5-7 minutes until veggies begin to soften. Add the garlic and cook for another minute.
- Add the turkey meat, 1 teaspoon salt, pepper, paprika, garlic powder, oregano, and cinnamon and cook until meat is no longer pink, about 6-8 minutes.
- Add the tomato paste and stir to combine. Add the crushed tomatoes, 1/2 teaspoon of salt, and parsley and simmer (stirring occasionally) for 15 minutes while you cook the pasta.
- Once your large pot of water is boiling, add 3 teaspoons of salt to the boiling water and add the pasta. Cook according to the package, about 10-15 minutes.
- In the last few minutes of cooking the sauce, add the butter if using and stir until melted. Turn off the heat and add the parmesan cheese, stirring to combine.
- Once the pasta is done cooking, reserve 1/4 cup of pasta water to help thin out the sauce if needed. Drain noodles and serve with sauce.