Turkey Bolognese with Roasted Fennel

Turkey Bolognese combines savory ground turkey, crushed tomatoes, and roasted fennel with rigatoni for an easy Italian-inspired weeknight pasta dinner.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground turkey
• 1 fennel bulb
• 1 small yellow onion
• 2 cups crushed tomatoes
• 12 oz rigatoni
• 1 tbsp olive oil
• 3 cloves garlic
• 1 tsp dried italian seasoning
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup parmesan cheese

Cooking instructions

1. Heat the oven to 425°F. Trim the fennel bulb, reserving a few fronds for serving, and cut the bulb into 1/2-inch wedges. Toss with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet. (about 5 min) — 425°F
2. Roast the fennel until browned at the edges and tender when pierced, about 25 minutes. (about 25 min) — 425°F
3. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain. (about 12 min)
4. Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. (about 5 min) — Medium-high
5. Add the ground turkey, remaining salt, remaining pepper, and Italian seasoning. Cook, breaking up the meat, until browned and the thickest pieces reach 165°F, about 7 minutes. (about 7 min) — 165°F
6. Stir in the crushed tomatoes. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes. (about 10 min) — Medium-low
7. Add the drained rigatoni and roasted fennel to the skillet, tossing gently. Add reserved pasta water a tablespoon at a time if needed. Serve with Parmesan and reserved fennel fronds. (about 2 min)