See Also: Turkey Bolognese Sauce(recipes)
Bolognese Sauce(recipes)
Bolognese Sauce & Penne Pasta(recipes)
Grilled Turkey with Cranberry Sauce(recipes)
Roast turkey with bread sauce(recipes)
Herbed Turkey Breast with Orange Sauce(recipes)
Turkey Meatballs in Cranberry-Barbecue Sauce(recipes)
Spicy Turkey Balls in Tomato Sauce with Tagliatelle(recipes)
Individual Turkey Loaves with Quick Barbecue Sauce(recipes)
Mexican Turkey Tenderloin with Chunky Tomato Sauce(recipes)

Chardonnay (oh) and Turkey Bolognese Sauce (recipes)


Chardonnay (oh)



a type of grape grown for making Wine
a type of white Wine made from Chardonnay grapes and produced in many countries throughout the world

Turkey Bolognese Sauce (recipes)


Turkey Bolognese Sauce

Yield: Makes 8 servings

Try this chunky sauce in place of your normal pasta sauce made with ground beef. It' s much lower in fat and the Vegetables add a healthy twist.





Ingredients:



1/2cup chopped onion

1/2cup chopped carrots

1/2cup chopped celery

1/4cup chopped green bell pepper

2ounces Canadian bacon, chopped

2cloves garlic, minced

1tablespoon olive oil

1/2pound ground turkey breast

1/2cup reduced-sodium chicken broth

1can (10 ounces) no-salt-added whole tomatoes, undrained

1/4cup no-salt-added tomato paste

1bay leaf

1/4teaspoon grated nutmeg

1/8teaspoon black pepper

1/2pound fresh mushrooms, sliced

1/2cup 1% low-fat milk









Preparation:





1.Place onion, carrots, celery, bell pepper, bacon and garlic in large saucepan. Add oil; cook and stir over medium heat 5 minutes or until Vegetables are tender.2.Add turkey; cook and stir until completely browned. Add broth, tomatoes, tomato paste, bay leaf, nutmeg and black pepper. Bring to a boil over high heat; cover and reduce heat to medium. Simmer 45 minutes, stirring occasionally. Uncover; simmer 15 minutes.3.Add mushrooms; simmer 10 minutes. Stir in milk; simmer 5 minutes. Remove bay leaf before serving.









Nutritional Information:







Serving Size:







Sodium

145 mg







Protein

9 g







Fiber

2 g







Carbohydrate

9 g







Cholesterol

17 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

27 %







Calories

94









Dietary Exchange:







Meat

1







Vegetable

1-1/2