White Bolognese With Pappardelle

Creamy, aromatic, and packed with layers of flavor from turkey, fennel, white wine, and rosemary—it’s comfort food with a Tuscan twist.

By @dishingouthealth

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 medium fennel bulb
• 1 medium yellow onion
• 1 large carrot
• 2 Tbsp. extra-virgin olive oil
• 1 lb. ground turkey
• 8 oz. mild Italian sausage
• 4 cloves garlic cloves
• 1 Tbsp. fresh rosemary
• 1 to taste kosher salt
• 1 to taste black pepper
• 1 cup dry white wine
• 2 cups chicken broth
• 0.5 cup heavy cream
• 2 leaves bay leaves
• 1 pinch nutmeg
• 1 optional Parmesan rind
• 1 lb. DeLallo Pappardelle Pasta
• 0.5 cup grated Parmigiano-Reggiano cheese

Instructions

1. Trim and finely chop the fennel bulb, onion, and carrot.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped fennel, onion, and carrot to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
4. Add the ground turkey and Italian sausage to the skillet. Cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
5. Add the minced garlic and chopped rosemary. Season with kosher salt and black pepper. Cook for 1 minute until fragrant.
6. Pour in the white wine and let it simmer until mostly evaporated, about 3 minutes.
7. Add the chicken broth, heavy cream, bay leaves, nutmeg, and Parmesan rind. Bring to a simmer and cook for 20 minutes, stirring occasionally.
8. Meanwhile, cook the pappardelle pasta in a large pot of salted boiling water until al dente, according to package instructions. Reserve 1 cup of pasta water and drain the rest.
9. Remove the bay leaves and Parmesan rind from the sauce. Stir in the grated Parmigiano-Reggiano cheese.
10. Toss the cooked pasta with the sauce, adding reserved pasta water as needed to reach desired consistency. Serve immediately.