Easy turkey bolognese with rigatoni

Ingredients

• 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

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Preparation

• 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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