Turkey Bolognese with Noodles

• 1 small carrot, roughly chopped
• 1/2 small yellow onion, roughly chopped
• 1 small celery stalk, roughly chopped
• Nonstick olive oil cooking spray
• 12 ounces ground turkey breast
• 1/4 cup dry red wine
• 2 cups Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
• Pinch of ground nutmeg
• Salt and freshly ground black pepper
• 6 ounces medium yolk-free whole-grain noodles, such as Manischewitz
• 4 tablespoons grated Parmigiano-Reggiano cheese

1. Combine the carrot, onion, and celery in a food processor, and pulse until the vegetables are very finely chopped.
2. Heat a Dutch oven over medium-high heat.
3. When the pan is hot, spray it with olive oil spray and add the vegetables.
4. Cook, stirring often, until the vegetables have softened, about 5 minutes.
5. Add the turkey to the Dutch oven.
6. Cook, stirring with a wooden spoon to break it up, until it is just cooked through, about 5 minutes.
7. Add the wine and bring the mixture to a boil.
8. When the wine has reduced by about half, add the marinara sauce.
9. Season with the nutmeg and salt and pepper to taste.
10. Reduce the heat to low and simmer the sauce, stirring it occasionally, for 30 minutes.
11. Meanwhile, bring a large pot of salted water to a boil.
12. Add the noodles and cook according to the package directions, 8 to 10 minutes; drain.
13. Divide the noodles among 4 bowls, and ladle the Bolognese sauce on top.
14. Sprinkle each serving with 1 tablespoon of the cheese, and serve.
15. Fat: 13g (before), 3.7g (after)
16. Calories: 980 (before), 339 (after)
17. Protein: 30g
18. Carbohydrates: 45g
19. Cholesterol: 46mg
20. Fiber: 5g
21. Sodium: 432mg

carrot, yellow onion, celery stalk, nonstick olive oil cooking spray, turkey breast, red wine, roccos, ground nutmeg, salt, noodles, cheese

Taken from www.epicurious.com/recipes/food/views/turkey-bolognese-with-noodles-374957 (may not work)