RIGATONI BOLOGNESE

Warming, packed with veggies, and perfect for this time of year. This recipe is simple, and packed with great flavor. It is perfect to enjoy solo or with family, and makes for great leftovers. Enjoy.

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PREP TIME 15 MIN

COOK TIME 30 MIN

CLEAN UP 8 MIN

YIELDS 4

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CALORIES 470

FAT 14G

CARBOHYDRATES 32G / 23G NET CARBS

FIBER 9G

PROTEIN 25G

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WATCH STEP BY STEP

RIGATONI BOLOGNESE

INGREDIENTS:

• 3 carrots, finely chopped

• 3 stalks celery, finely chopped

• 3 garlic cloves, minced

• 1 yellow onion, diced

• organic ground turkey, 1 package

• 28 oz tomato sauce

• 1 cup milk

• 1/2 parmigiano cheese

• 1/4 cup fresh parsley, finely chopped

• 1 tbsp red pepper flake

• 2 tbsp olive oil

• gluten-free rigatoni pasta, 1 box

METHOD:

1. Chop up the veggies and herbs.

2. Heat a large saucepan on medium-high heat. Add olive oil, carrots and celery. Simmer for 7 minutes. Add onion and garlic. Cook until translucent.

3. Cook the ground turkey.

4. Boil 6 cups of water and cook the pasta.

5. Add the ground turkey to the same pan as the veggies. Add tomato sauce. Stir well for 3-4 minutes.

6. Add the milk, parmigiano cheese, and fresh parsley. Stir well. Save some parsley for topping.

7. Strain the pasta, and add to the pan with the sauce.

8. Plate the pasta and top with parsley, red pepper flake, and more parmigiano. Enjoy.

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