Rigatoni with Turkey Bolognese

Step 1

Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring frequently, until onion is softened, about 5 minutes. Add celery, carrot, and garlic; cover and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

Step 2

Add turkey, salt, and pepper and cook, breaking it apart with wooden spoon, until turkey is browned, about 5 minutes. Stir in tomatoes, parsley, wine, rosemary, and bay leaf. Cook, stirring with wooden spoon to break apart tomatoes, until mixture comes to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard rosemary and bay leaf.

Step 3

Meanwhile, cook rigatoni according to package directions. Transfer to serving bowl. Add sauce and toss. Sprinkle with Parmesan.

Step 4

Serving size: 1 1/2 cups