Easy turkey bolognese with rigatoni

Main Dish
6 servings
1 hour
15 min
Very Easy


Number of serving: 6
3 tablespoons olive oil

2 pounds ground turkey

1 onion, chopped

4 cloves garlic, minced

2 teaspoons dried Italian herbs to taste

1 teaspoon salt, or to taste

fresh ground black pepper to taste

1/2 cup milk

1 28-oz jar marinara sauce

2 cups water, more as needed

1 bunch fresh Italian parsley


  • In a large heavy saucepan, sauté the onions and turkey over medium heat until the onions soften, about 10 minutes. As it cooks, break up the turkey into very small pieces with a wooden spoon. Add the garlic, herbs, salt, fresh ground black pepper, and milk. Cook stirring for 2 minutes.
  • Add the marinara sauce, water, and parsley. Simmer uncovered on medium-low for 1 hour, or until the turkey is very tender. Add more water, as needed, while it cooks to keep the sauce from getting too thick.
  • Boil the rigatoni according to directions, and then drain thoroughly. Stir the pasta into the Bolognese sauce, turn off the heat, and stir in the cheese; cover and let sit for 5 minutes before serving hot.

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