Turkey Portobello Bolognese

• 1 tablespoon olive oil
• 1-1/2 pounds lean ground turkey
• 1/2 pound sliced baby portobello mushrooms
• 2 large onions, chopped
• 1 cup chopped carrots
• 6 garlic cloves, minced
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 cup dry red wine or additional reduced-sodium beef broth
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1/2 cup minced fresh basil
• 1 tablespoon minced fresh oregano
• 2 teaspoons minced fresh rosemary
• 2 teaspoons fennel seed
• 3/4 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 1 teaspoon sugar
• 12 ounces uncooked penne
• 1/2 cup shredded Parmesan cheese

1. In a Dutch oven coated with cooking spray, heat oil over medium heat. Add turkey, mushrooms, onions, carrots and garlic; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender.
2. Stir in broth, wine, water, tomato paste, herbs, seasonings and sugar; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally.
3. Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.

olive oil, lean ground turkey, baby portobello mushrooms, onions, carrots, garlic, beef broth, red wine, water, tomato paste, fresh basil, fresh oregano, fresh rosemary, fennel seed, salt, red pepper, pepper, sugar, penne, parmesan cheese

Taken from www.tasteofhome.com/recipes/turkey-portobello-bolognese/ (may not work)