Ingredients

• 2 lbs ground turkey (93/7 lean)
• 1 lb protein pasta (Banza chickpea or Barilla Protein+)
• 1.5 cups diced carrots
• 28 oz can crushed tomatoes
• 4 tbsp tomato paste
• 3/4 cup red wine (or beef/chicken broth)
• 3 tbsp olive oil
• 1.5 tsp dried oregano
• 1.5 tsp dried basil
• 3/4 tsp fennel seeds (optional but recommended)
• Salt and pepper to taste
• 1 cup whole milk ricotta (for serving)
• Fresh parsley and grated parmesan (for serving)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add diced carrots and sauté for 5-6 minutes until softening.

2. Add ground turkey, breaking it up with a wooden spoon. Brown well, allowing it to develop color for deeper flavor (8-10 minutes).

3. Stir in tomato paste and cook for 2 minutes until it darkens slightly.

4. Pour in wine and let it reduce for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

5. Add crushed tomatoes, oregano, basil, fennel seeds, salt, and pepper. Bring to a simmer, then reduce heat to low. Simmer for 30-45 minutes, stirring occasionally. The longer it simmers, the richer the flavor.

6. Cook pasta according to package directions (usually 7-9 minutes for protein pasta). Drain and set aside.

7. Serve pasta topped with bolognese sauce, a dollop of ricotta, fresh parsley, and grated parmesan.

8. Meal prep tip: Store bolognese sauce and pasta separately in containers. Reheat and add fresh ricotta when serving for best results.

Macros

Whole Dish

Per Serving

580 calories, 50g protein, 16g fat, 55g carbs, 12g fiber, 6g sugar