Description
A recipe for Fettuccine With Turkey Bolognese Sauce

Ingredients

• 1 teaspoon Bertolli Olive Oil
  
• 2 carrots, chopped
  
• 1 small onion, chopped
  
• 1 rib celery, chopped
  
• 1 to 1-1/2 pounds ground turkey
  
• 1/4 cup dry red wine or chicken broth
  
• 1 jar (1 pound 10 ounces) Ragu Old World Style Pasta Sauce
  
• 2 tablespoons chopped fresh parsley
  
• 1 box (16 ounces) fettuccine, cooked and drained

Preparation
Prep Time: 20 minutes | Cook Time: 20 minutes

In 12-inch nonstick skillet, heat olive oil over medium heat and cook carrots, onion and celery, stirring frequently, 5 minutes or until tender. Add turkey and cook, breaking up with spoon, until turkey is thoroughly cooked. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 3 minutes. Stir in pasta sauce and parsley. Simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and pepper. Serve over hot fettuccine.

Nutrition
Nutrition Information per serving: Calories 490, Calories From Fat 50, Saturated Fat 1g, Trans Fat 0g, Total Fat 6g, Cholesterol 45mg, Sodium 680mg, Total Carbohydrate 70g, Sugars 11g, Dietary Fiber 6g, Protein 41g, Vitamin A 80%, Vitamin C 10%, Calcium 6%, Iron 25%

Serves
6 servings

Variations
no information available