italian

Turkey Ragu with Pappardelle and Porcini

This simmered dish pairs pappardelle with ground turkey, dried porcini mushrooms and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

67 g Carbohydrates

25 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g pappardelle (dry) 237 kcal
135g ground turkey (93% lean) 203 kcal
8g dried porcini mushrooms 2 kcal
143g crushed tomatoes 46 kcal
8g olive oil 71 kcal
56g onion, minced 22 kcal
14g tomato paste 11 kcal
14g Parmesan cheese, grated 56 kcal
0g black pepper 1 kcal

Cooking instructions

dried porcini mushrooms
Soak dried porcini in 180 ml hot water for 10 minutes. Lift mushrooms out, chop, and reserve soaking liquid (leave grit behind).
olive oilonion
Heat olive oil in a saucepan over medium. Add onion and cook 4 minutes until soft.
ground turkey (93% lean)crushed tomatoestomato paste
Add ground turkey and cook 5-6 minutes, breaking it up, until no longer pink. Stir in tomato paste for 30 seconds.
dried porcini mushroomscrushed tomatoesblack pepper
Add chopped porcini, crushed tomatoes, and 120 ml reserved porcini liquid. Simmer 12-15 minutes until thick. Season with black pepper.
pappardelle (dry)Parmesan cheese
Cook pappardelle in salted water until al dente. Drain and toss with the ragu. Serve topped with Parmesan.