Traditionally, Bolognese is a meat-based sauce originating from Bologna, Italy. And, traditionally, this sauce has very little tomato sauce in it. But, centuries, immigration, and non-conforming chefs have transformed this sauce over the years to include varying amounts of tomato concentrate as well as added ingredients - like mushrooms. I'm sure a conforming authentic Italian chef would disprove of my mushroom addition. But, hey, C and I like mushrooms. And, if I didn't use them up soon, they would have gone bad. Waste not. Want not.
Penne Bolognese With Mushrooms
- 8 oz. dry whole wheat penne
- 1lb ground turkey (93% lean or more)
- 1 8oz package mushrooms, chopped
- 1 1/2 cups plain marinara tomato sauce
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- salt and pepper to taste
- 1 Tbsp oregano
- 1 Tbsp parsley
- 1/2 Tbsp basil (fresh preferred)
- shredded Parmesan
- Bring large pot of water to a boil and add pasta. Cook 8-10 minutes until al dente. Drain and rinse.
- While pasta is cooking, heat skillet over medium heat on top of stove.
- Add in onion, garlic, and turkey and cook until meat is almost no longer pink.
- Add in mushrooms and cook until tender (about 6 mins)
- Stir in sauce and seasonings. Add in pasta and mix well.
- Serve and sprinkle with cheese.
A leafy green side salad with a light Italian or vingarette dressing and some red wine were the perfect accompaniment to this pasta meal. Sometimes, I guess it is ok when that "pasta thing" happens.