Ingredients
1 tablespoon olive oil1-1/2 pounds lean ground turkey1/2 pound sliced baby portobello mushrooms2 large onions, chopped1 cup chopped carrots6 garlic cloves, minced1 can (14-1/2 ounces) reduced-sodium beef broth1 cup dry red wine or additional reduced-sodium beef broth1 cup water1 can (6 ounces) tomato paste1/2 cup minced fresh basil1 tablespoon minced fresh oregano2 teaspoons minced fresh rosemary2 teaspoons fennel seed3/4 teaspoon salt1/2 teaspoon crushed red pepper flakes1/2 teaspoon pepper1 teaspoon sugar12 ounces uncooked penne1/2 cup shredded Parmesan cheese
Preparation
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.
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.
Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.
